Updated on November 11th, 2022
If you are interested in acquiring some delicious meat, you may want to learn more about caribou taste. The meat of this deer-like animal is light and has a mild flavor. It is also shallow in fat, making it a healthy option for your meals. It is similar to a cut of beef with little fat and little marbling. However, if you have never tried Caribou, you should try it once.
The meat of the Caribou varies according to the season. The meat is leaner and grassier during winter because the animals eat lichens. The meat will taste awful during the mating season because the animal gains weight and fat. That said, it is an excellent source of protein, vitamin D, and iron. It has very little fat and is low in cholesterol. The meat is very nutritious and is high in B vitamins.
What Is Caribou Meat?
Caribou is a deer species belonging to the genus Rangifer tarandus. In North America, they are referred to as Caribou, but in Europe, they are referred to as reindeer. As an additional option, you can categorize them according to their behavior. If they are wild, they are called Caribou, whereas the remainder of the domesticated animals is referred to as reindeer.
These animals can be found in mountainous regions of Northern Europe, the Arctic and sub-Artic, boreal, and tundra regions of North America, Norway, and other locations. Rangifer is available in several different sizes and colors. The Svalbard reindeer is the smallest of the Caribou species, and the boreal Woodland Caribou is the largest species.
What Does Caribou Taste Like?
Caribou has a mild flavor and texture when it comes to eating games. It is similar to deer meat, but it is less gamey. This meat is still a healthy option, and it is a healthy choice. It is also one of the healthiest foods available, and the health benefits far outweigh any risk of contaminant exposure. If you have a phobia of wild animals, you may want to try it as a way to avoid it.
The meat of the caribou tongue is a delicious and unique flavor, and it makes a delicious soup, and many people consider it more flavorful than meat. It is high in oleic acid, which gives it a buttery, nutty, and umami taste. In addition, saturated fatty acids have been shown to reduce the risk of heart disease. There are also some other benefits of eating this game.
Compared to other types of game meat, caribou meat is not the most appealing. Especially the rut-meat, which is harvested in the winter, is leaner and has a grassy taste. As the only mammal subsists on lichens, caribou meat is best cooked in the winter. If you are a fan of reindeer meat, it will be a unique experience for you.
What Are The Risks Of Consuming Caribou Meat?
There are risks associated with eating caribou meat, just as with eating any other game meat. The following is recommended by the Alaska Department of Fish and Game about common wildlife parasites and diseases:
Wild game meat should never be consumed raw. This is also true for giving scraps to dogs or cats, as animals are even more susceptible to parasites transmitted through game meat than humans are to them.
At first appearance, it is impossible to detect whether meat has been infected with parasites or diseases. Don’t mistake assuming the meat is clean and safe by “eyeballing” it.
Always fully prepare game meat to avoid the transmission of parasites and diseases. This indicates that the meat must be cooked to an internal temperature of at least 160 degrees Fahrenheit.
Additionally, it is recommended that you keep caribou meat frozen until you prepare it. When defrosting, place it on a plate in your refrigerator rather than on the counter, where it may become infected with bacteria. When you freeze toxoplasmosis preparations, the bacteria and viruses that cause the disease are killed, providing an additional layer of protection.
How To Cook Caribou Meat?
The mild flavor of caribou meat, combined with its high nutritional value, allows for various culinary applications. Because of its low-fat level, though, it’s preferable to prepare it to like how you would prepare chicken breast – either using wet heat cooking methods such as braising or marinating for an extended period before cooking.
On the other hand, Caribou is a slice of red meat, as opposed to chicken, which imparts a flavor and texture that is more reminiscent of beef, pig, bison, and other game animals such as deer elk, and moose, among others. As a result, when looking for recipes that make the most of caribou meat, you’ll often find that it can be substituted straight for lean cuts of beef. Let’s look at a couple of “no recipe” recipes to see how they work.
Ground Caribou Meat
Ground caribou meat is a fantastic addition to any burger recipe. As a result, it’s lean enough that you’ll need to add a small amount of fat to keep the meat together and prevent it from drying out on the grill. The addition of a portion of bacon to the ground caribou will not do any favors for your waistline, but it is an excellent way to protect the lean caribou meat from the heat of a blazing grill while it is being cooked.
Stews And Soups
Stews and soups are excellent ways to use the majority of caribou meat pieces available. Because you’ll be cooking the beef in a liquid foundation, it won’t have much of a chance to dry up while in the oven. 1-inch cubes of caribou meat can be seared for only a minute in a hot pan before being removed from heat to cool. Simply sautéed onions, celery, carrots, and plenty of salt and pepper serve as a base for the dish.
Cube a couple of potatoes and sauté them on one side with the base veggies until golden brown. Then, return the Caribou to the pot and add beef, chicken, or vegetable stock to cover it completely. Bring to a boil, lower to low heat, and allow it to settle for 30 minutes to an hour, stirring occasionally. When prepared in this manner, caribou stew can be served as a one-pot dinner. To give your stock a unique flavor, add a cup or two of red wine to it before boiling, and then sprinkle in fresh or dried herbs before serving.
Braising
When it comes to cooking huge chunks of lean meat, braising is my favored way. 30 seconds on each side, sear a caribou steak, then remove it from the pan. Slowly caramelize onions and garlic in a Dutch oven while your oven preheats to 350 degrees. Remove the onions and garlic from the oven and set them aside. Return the caribou steak to the Dutch oven, fill it halfway with a stock of your choosing, and then cover the Dutch oven with a lid. Cook for another 30 minutes. Place the dish in the preheated oven and bake for 40-50 minutes, or until the meat is soft enough to be pulled apart with a fork.
Caribou Jerky
Caribou jerky and other drying methods are excellent options for preparing the meat. In this scenario, the lack of fat in caribou meat is a significant advantage because it will prevent the dried jerky from becoming rancid when left at room temperature for an extended period. Spice blends for jerky are generally accessible, but if you want to make the highest quality jerky possible, you’ll need a dehydrator and/or jerky slicer to do it.
Marination Caribou Meat
It is possible to marinate caribou meat in a wide variety of tastes. If you want to make fajitas, marinate a caribou steak in olive oil, lime juice, cumin, and salt and pepper for a Mexican-style flavor. Then sear it and serve it with tortillas. Alternatively, create a marinade with soy sauce, garlic, ginger, honey, and rice wine vinegar and serve it over rice for a Japanese-inspired supper.
So, what should you avoid doing when cooking caribou meat? Well, I’m not a fan of grilling or pan-roasting lean meats like Caribou because they tend to become challenging. It’s natural for Caribou to dry out and become tough and chewy when cooked at a high temperature for an extended period; it just does not contain enough fat to make for genuinely delicious steaks.
Where Can You Purchase Caribou Meat?
In areas where caribou herds roam freely, acquiring caribou meat to cook in your own home might be nearly impossible if you reside outside of their natural range. In the United States, there are several reindeer farm alternatives, but only a few of them sell directly to consumers. Even in areas where it is seldom available online, it is frequently prohibitively expensive — or used as an additive for sausages rather than as the primary ingredient.
There is always a limited supply of caribou/reindeer meat, which is usually only accessible by particular order. Caribou meat could only be purchased through Exotic Meat Market, which was the only online source we could find at the time of writing.
Indian Valley Meats produces beef sausages that use reindeer meat as part of their recipe, but they do not produce any goods that are 100% caribou. Their caribou medallions wrapped in bacon are a delectable treat when they have them in stock.
Great Northern will provide Caribou upon request on a seasonal basis, but you will need to place an order for a substantial chunk of the animal. Prices fluctuate throughout the year depending on seasonal availability and hunting limitations.
Conclusion
Caribou is an excellent choice for those who enjoy gamey despite its reputation. While it is not as gamey as deer, it has a mild, earthy flavor. Its taste is similar to that of beef and can easily be substituted for lean cuts of beef. The meat is also low in fat and contains many B vitamins, which make it an excellent choice for vegetarians.
Compared to other types of game meat, caribou meat is not the most appetizing. Besides being unappetizing, it also contains a high level of B vitamins. In addition, caribou meat is low in fat, making it a great source of protein. If you enjoy eating reindeer, you should try it for its high levels of vitamin A and Omega-3 fatty acids.
