eating caribou

[wipartimer]

Hi everyone. A couple years ago, a friend gave me some of his caribou meat.  I was Very diapointed in the flavor!  My familyand I live on venison and other wild game, so its not like I prefer beef (dfinatly not!) . But the caribou was terrible. Now I would dearly love to go on a hunt, esp with my Dad, for caribou, but just won't do it if I won't eat the meat. I wouldn't feel rightabout it.  Did I get some bad meat? Are there ways to prepare it to make it taste better? I can do alot with a slow-cooker, but any othewr suggestions? Or is it just a flavor that don't suit me. Any help would be greatly appreciated. Thanks.

[willis5]

do you know if it was an old bull or cow? the meat may have been been handled improperly, too.

I have eaten caribou many times and have always enjoyed it.

What about you other guys?

[dukkillr]

Killed a couple a few years ago and thought it was delicious.  Easily better than venison or elk imho.  I've heard that when the bulls go into rut they are almost inedible though.

[wipartimer]

i know it was a mature bull, not sure if it was old or in rut though.  It's been a couple years since I've had elk, but seems to me I really liked it. Been living on venison all my life, so I know thats good, and have been eating Alot of moose for the past year, LOVE IT! Just  couldn't get to like the caribou.  Wish I could give it another chance before I decide on whether or not to hunt them.

[ratherbefishin]

I 've only had barrens land caribou[ from Baffin Island] and it was very nice- and very tender too.Hard to see how they find enough to eat too- no browse,nothing but lichen .
 Of course, how it has been handled and alsocooked makea diferance too.I prefer not to over cook them , often use a dutch oven with some liquid and cooked slowly.Try  browning up the roast, peppering it well and adding a bottle of beer trhen cutting the heat back

[David Parenteau]

There's a simple answer to your question.Caribou is great tasting meat,EXCEPT when you take a rutting bull.The meat from a bull in rut is so unpalatable that you might have trouble getting a dog to eat it.Spoken from experience.
        Dave

[kevin.303]

i made strogonoff form some ground caribou a friend had given me and loved! heres the recipe:

brown 2 lbs ground meat in a deep fry pan. drain of excess liquid.
turn to medium low heat and add 2 cans condensed cream of mushroom soup and 1/2-3/4 cup of sour cream and one can of drained cut mushrooms. cover and let simmer for 8-12 minutes serve on noodles. also tastes good cold on toast. i usually use beef in this recipe but it works good with any type and cut of meat(except fish!!)

[yellowknifedave]

I LIVED on whitetail meat for years in Saskatchewan (okay, mule deer also).  When I moved up here, we were on beef for a while; totally unpalateable, and now caribou.  Caribou is fantastic!  It is not as sinewy as the whitetail, and is far superior.  Keep in mind that the whitetail I was  used to was grain fed, with a one-shot kill, straight down.  It doesn't get any better than that.

I have no idea how a lichen fed animal up here can taste better, but it sure does.  Something must have been up with the animal you ate; either they worried the animal a lot, or something.

Incidentally, my favorite of all wild meat is sage and grain fed mule deer.  Even while I butcher it, my mouth waters and I just want to start eating it raw and all.............I'm not a freak, I do cook everything well before eating.  Just my two cents.

Hunting here isn't really hunting at all.  I miss the stalk and the hundreds of hours in the woods and fields back home.  One more year....


YKD

[skyline]

I have eaten caribou for many years and hunted then in a number of provinces and territories. I can tell you that caribou is excellent ........except in the rut. :cry:

I shot a bull caribou once in the middle of the rut and my red healer dog (Australian cattle dog) wouldn't touch the meat. I have not had a bad piece of caribou otherwise.

I believe that the barren ground caribou taste better than the mountain caribou...........but depends onyour taste buds I guess.

[kevin.303]

hey YKD, what part of Sask did you live in where it took hours to stalk a deer? i've never hunted there, but on my uncles farm down near Oxbow you can't swing a dead cat with out hitting a whitetail or muley. i remember one year he counted over 45 deer bedded down amongst the cattle in the yard and he's shot a few that where overly aggressive.

   i know what you mean though. i always try to explain to non outdoors types its not about deer killed or fish caught, it's being afield.

[aulrich]

I myself have never eaten caribou, but have you noticed that when someone wants to give you meat it usually stinks (regardless of species).

It is a pet peeve of mine when people give away meat that they deem unfit to eat away.  I not talking surplus meat but stuff that is too wild or too tough. If it is too wild soak it in buttermilk, too tough stew it , or just feed it to a dog.  Don't use your friends as a garbage can.

<rant mode off>

[yellowknifedave]

hey YKD, what part of Sask did you live in where it took hours to stalk a deer? i've never hunted there, but on my uncles farm down near Oxbow you can't swing a dead cat with out hitting a whitetail or muley. i remember one year he counted over 45 deer bedded down amongst the cattle in the yard and he's shot a few that where overly aggressive.

Kevin.303 said that.

Where I lived, I could have shot deer from my deck, or my second floor window.  It's fun to spend time afield though, and I knew every deer I shot quite well when I pulled the trigger.  I used to go out after work everyday through bow season, muzzle-loader and rifle season just to unwind.  Lived on a farm.  Got home, kissed the wife, went to the gun room, hit the field, then came home after dark.  Perhaps it's different because now I am in the city, and have to drive to a hunting spot.  I gotta move back to the country.
YKD

[X-man]

Caribou is excellent eating, plain and simple. However, like any wildgame, it must be handled properly. Meat from an animal taken during the rut is often strong tasting and unpalatable, that's why your DNR recommends NOT taking an animal during this time! Also, care must be taken not to contaminate meat with stomach/bowel contents while field dressing, same for sex organs and scent glands. If contaminated, make sure you wash the meat well immediately after. If possible, I like to hang my quarters in a well ventilated area, with the temp just above freezing for 4-7 days to allow the muscle tissue to break down a little. Air movement is critical to prevent spoilage! When butchering the meat (I cut all my own) you must be sure to trim all excess fat, vellum and membranes from the meat. Unlike beef, wildgame fat will turn rancid very quickly, even in a freezer and this taste will go though the meat. Instruct you butcher to trim all fat and you'll end up with a much more palatable product. Of course, most people who complain their wildgame is tough or stringy, simply do not know how to prepare it. Because wildgame is extremely low in fat and very high in protein you can't cook it like you would beef...in most cases. Rather, you must prepare it in a way that preserves the moisture and thus tenderness of the meat, don't fry the hell out of it and expect, melt-in-your-mouth- filet mignon! Stews, soups and stroganoffs are great. Well basted roasts are okay, and my personal favorite: Beligian "Beef" or in this case, Belgian "Caribou, Moose, Deer, etc...." Basically, you cut your steak in thin strips about 3/8 to 1/2" thick and drop it into a hot pan with a little vegetable oil at a high heat. "Sear" the meat for a few minutes on all sides to seal in the jusices, remove the meat from the pan, reduce heat, Use juices in the pan to make a gravy using flour, water, gravy browning, etc... and then put the meat back into the gravy. Serve over mashed potatoes, rice, etc... Delicious!