Caribou Tartare Recipe

Name: Caribou Tartare
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 1 lb caribou tenderloin, trimmed and finely diced; 2 tbsp capers, drained and chopped; 2 tbsp shallots, finely minced; 1 tbsp Dijon mustard; 1 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 tsp Worcestershire sauce; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp fresh parsley, chopped; 1 egg yolk (optional, for richness); 4 slices toasted baguette or crackers

Canadian · Main course · 20 min total

Caribou Tartare recipe videos

A delicate and flavorful tartare featuring lean caribou meat, complemented by classic capers, shallots, and a touch of Dijon mustard. This recipe highlights the natural richness of the meat with a bright, tangy finish.

20
min prep

4
servings

280
kcal/serving

Ingredients

1 lb caribou tenderloin, trimmed and finely diced
2 tbsp capers, drained and chopped
2 tbsp shallots, finely minced
1 tbsp Dijon mustard
1 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp black pepper
2 tbsp fresh parsley, chopped
1 egg yolk (optional, for richness)
4 slices toasted baguette or crackers

Instructions

Place the diced caribou in a mixing bowl. Add capers, shallots, Dijon mustard, olive oil, lemon juice, Worcestershire sauce, salt, pepper, and parsley. If using, add egg yolk.
Gently mix all ingredients until well combined. Be careful not to overwork the meat.
Cover and refrigerate for 10 minutes to allow flavors to meld.
Divide the tartare among four plates. Serve immediately with toasted baguette slices or crackers.

Tips

Ensure the caribou is very fresh and cold for easier dicing.
Adjust seasoning to taste; caribou is lean, so a bit of extra olive oil can add moisture.
Serve chilled but not ice-cold for best flavor.

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