Caribou Tartare with Arctic Herbs
Caribou Recipe
1Setup & Prepare
About This Recipe
Impeccably fresh caribou is hand-chopped and delicately seasoned, creating a refined dish that showcases the meat's clean flavor. Arctic herbs and traditional accompaniments add authentic northern character.
Cultural Context
This modern preparation draws on Inuit traditions of consuming raw caribou while incorporating French tartare technique. The combination represents contemporary northern fine dining, where Indigenous ingredients meet classical culinary training in restaurants across the Arctic.
2Ingredients
Shopping List
3Cooking Instructions
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Meat Preparation: Trim caribou of all fat and silverskin. Chill meat in freezer for 15 minutes to firm up for easier chopping.
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Chopping: Using very sharp knife, hand-chop meat into fine dice. Do not use food processor.
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Mixing: In chilled bowl, combine chopped caribou, capers, shallots, tarragon, and chives.
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Seasoning: Add mustard, olive oil, salt, and pepper. Mix gently but thoroughly.
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Plating: Using ring mold, shape tartare on chilled plates.
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Service: Top each portion with optional egg yolk. Serve immediately with crackers or toast.
4Chef's Notes & Pairings
Chef's Notes
- Use only impeccably fresh, properly handled caribou
- Keep everything very cold throughout
- Hand-chopping creates better texture than grinding
- Serve immediately after preparation
Wine Pairing
Crisp Champagne or dry Riesling provides refreshing contrast to rich raw meat.
Nutrition Facts
Per serving: 220 calories, 32g protein, 9g fat, 3g carbohydrates. Very high in protein and B-vitamins.
