Slow-Roasted Caribou Shoulder with Juniper
Caribou Recipe
1Setup & Prepare
About This Recipe
Extended low-temperature roasting breaks down tough shoulder connective tissue while juniper, garlic, and herbs infuse the meat with complex flavors. The result is tender, succulent caribou that falls apart at the touch of a fork.
Cultural Context
Slow-roasting tough cuts until fork-tender represents a universal technique adapted worldwide for game meat. Juniper berries, growing wild across caribou range, provide traditional seasoning that enhances the meat's natural flavor while adding aromatic complexity.
2Ingredients
Shopping List
3Cooking Instructions
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Preparation: Pat shoulder dry. Mix juniper, garlic, rosemary, salt, and pepper. Rub mixture all over roast. Let sit 30 minutes at room temperature.
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Searing: Heat oil in large Dutch oven over medium-high heat. Sear roast on all sides until deep brown, about 12 minutes total.
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Vegetables: Remove roast. Add onions and carrots to pot and cook 5 minutes.
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Braising Setup: Return roast to pot. Add stock and wine. Liquid should come one-third up the roast.
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Roasting: Cover and transfer to 275°F oven. Roast 4-5 hours, turning every hour, until fork-tender.
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Resting: Remove from oven and let rest 20 minutes before slicing.
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Sauce: Strain cooking liquid, skim fat, and reduce to desired consistency.
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Service: Slice or pull apart roast. Serve with vegetables and sauce.
4Chef's Notes & Pairings
Chef's Notes
- Don't skip the searing step
- Shoulder should be fall-apart tender when done
- Save all cooking liquid for gravy
- This is perfect for feeding a crowd
Wine Pairing
Aged Rioja or northern Rhône Syrah complements the juniper and slow-roasted meat.
Nutrition Facts
Per serving: 425 calories, 48g protein, 22g fat, 8g carbohydrates. Excellent source of collagen and protein.
