Caribou

Raw caribou should be stored in the refrigerator and cooked within 1-2 days. For longer storage, freeze it. Once cooked, leftovers can be refrigerated for 3-4 days.

Because caribou is very lean, it benefits from added fat during cooking. Consider using butter, oil, or bacon fat.

Marinating caribou can help tenderize it and add flavor. Acidic marinades work well.

Avoid overcooking caribou, as its leanness can lead to dryness. Aim for medium-rare to medium for roasts and steaks.

Caribou pairs well with earthy flavors like mushrooms, root vegetables, and juniper berries.

Root vegetables (carrots, parsnips, potatoes)

Mushrooms (cremini, shiitake)

Berries (juniper, lingonberry, cranberry)

Herbs (thyme, rosemary, sage)

Garlic

Onions

Treating caribou like a fattier red meat. Its leanness requires different cooking approaches.

Overcooking, which can result in tough, dry meat.

Not allowing the meat to rest after cooking, which helps redistribute juices for a more tender result.