Game meat, caribou, cooked, roasted

Roasted caribou is dense and deep red with a flavor close to venison, slightly stronger and earthier, and it is a staple of northern and Arctic cooking where it is traditionally roasted whole, cut into steaks, or dried into jerky. Because the roasting has already rendered what little fat the meat carries, sliced roasted caribou is often served simply, with pan juices, a berry sauce like lingonberry or cranberry, or alongside root vegetables, echoing the way venison roast is served in European kitchens. Leftover roasted caribou also shreds well into a hearty stew or chili, or slices thin for cold sandwiches with a smear of mustard and pickled onion.

Once roasted, keep leftover caribou refrigerated and use it within a few days, or slice and freeze portions for later use in stews or sandwiches. A 3-ounce serving (85 g) has 167 calories and 4.42 g of fat, with 29.8 g of protein, 60% of the daily value, the highest protein share among the game meats in this batch, plus 34% of the daily value for iron and no sugar. It is a lean, high-protein roast to build a meal around, similar in role to a roast venison or beef tenderloin, paired with roasted root vegetables or a simple pan sauce made from the drippings.