Game meat, caribou, raw

Caribou meat is lean and deep red, similar in character to venison but with a slightly milder, less mineral flavor. It is traditionally roasted whole for larger cuts, cut into steaks for grilling, or slow-cooked in stews with potatoes, onions, and juniper berries, a preparation common in northern and Nordic cooking. Because the meat carries very little fat, it is often larded with bacon or basted while roasting to prevent it from turning tough, and ground caribou makes a lean substitute in meatballs, sausages, or shepherd's pie. Its flavor holds up well against strong aromatics like bay leaf, allspice, and dark beer or stock reductions used in braises.

Choose caribou meat that is firm, deep red, and free of any grayish or dull patches, and keep it refrigerated for only a few days or freeze it for longer storage, as with other wild game. At 127 calories and 22.6 grams of protein per 100 grams raw, it delivers a substantial protein load for relatively few calories, with fat at just 3.36 grams. It is also a notable iron source, covering 26% of the daily value per 100 grams, so working caribou into a stew or roast alongside vegetables makes for a mineral-dense, low-sodium main course at 57 milligrams of sodium per 100 grams.