Caribou is one of the staple ingredients in Nunavut cooking. It's classified as country food; or food from the land, and it's one of the only truly wild meats. Caribou is sometimes available at specialty meat shops across Canada or by special order directly from purveyors in Nunavut. Availability can vary from season to season, so if you can't find caribou, then elk, venison or beef can make a delicious substitute. Serve with Bannock.
- Portion size 10 servings
- Credits : Canadian Living Magazine: January 2012
MethodCombine caribou, salt and pepper.
In large Dutch oven, heat oil over medium-high heat; brown caribou, in batches and turning occasionally, until browned all over, about 6 minutes. Transfer to plate.
Reduce heat to medium; cook celery and onion, stirring, until softened, about 6 minutes. Stir in flour; cook, stirring, for 1 minute.
Return caribou to pan; stir in 2 cups water, broth, wine, tomato paste, bay leaves and thyme. Bring to boil; reduce heat, cover and simmer for 1-1/2 hours.
Stir in potatoes, carrots, parsnips and turnips; return to simmer.
Cover and cook until caribou and vegetables are tender, 40 to 45 minutes. Discard bay leaves.
Nutritional facts Per each of 10 servings: about
- Fibre 3 g
- Sodium 384 mg
- Sugars 5 g
- Protein 18 g
- Calories 208.0
- Total fat 5 g
- Potassium 671 mg
- Cholesterol 56 mg
- Saturated fat 1 g
- Total carbohydrate 22 g
- Iron 31.0
- Folate 18.0
- Calcium 5.0
- Vitamin A 27.0
- Vitamin C 23.0