Caribou Curry
Submitted by rhsong6
Tender caribou simmered in mustard oil with turmeric, cumin, ginger and garlic. This wild game curry brings bold Indian spices to lean, rich-flavored caribou meat.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minWild game and Indian spices might sound like an unlikely pairing, but caribou’s lean, clean flavor is a natural canvas for the warm punch of turmeric, cumin, and freshly chopped ginger.
This simple curry comes together in one pan. Brown the bite-sized caribou pieces in mustard oil with the spices, add garlic and water, then let everything simmer low and slow until the meat turns fork-tender and the sauce thickens into something you’ll want to soak up with naan or spoon over basmati.
If you’ve got caribou in the freezer from hunting season and you’re tired of the same old stew, this is your move.
Kitchen Tips
- Mustard oil is key. Its sharp, peppery heat mellows during cooking and gives the curry a distinctly North Indian character. Substitute with a neutral oil plus a pinch of mustard powder if you can’t find it.
- Don’t rush the simmer. Caribou is lean, so low heat and patience keep it tender rather than tough. Plan for at least 30 minutes, longer if your cuts are thicker.
- Substitute with venison or elk if caribou isn’t available. The flavor profile works with any lean wild game.
Ingredients
Directions
Heat oil in a pan and add the tumeric, then the remainder of the spices except for the garlic, and mix well.
Cut the meat into bite-sized pieces and add, frying until it becomes brown.
Add the garlic, then the water.
Simmer gently until the meat is tender and the sauce has thickened somewhat, about 30 or more minutes.
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