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Roasted Caribou Loin Recipe

Canadian · Main course · 40 min total

A lean and flavorful game meat, caribou loin is roasted to perfection with a simple herb crust, making for an elegant and hearty main course.

Ingredients

• 1.5 lbs caribou loin, trimmed
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup beef or game stock
• 2 tbsp butter

Instructions

1. Preheat oven to 425°F (220°C).
2. Pat caribou loin dry with paper towels. Rub with olive oil, then season with garlic, rosemary, thyme, salt, and pepper.
3. Heat an oven-safe skillet over high heat. Sear the loin for 2 minutes per side until browned.
4. Transfer skillet to oven and roast for 10-15 minutes for medium-rare (internal temp 130°F/54°C).
5. Remove from oven, transfer loin to a cutting board, and tent with foil. Let rest 10 minutes.
6. While resting, place skillet over medium heat. Add stock and butter, scraping up browned bits. Simmer 2 minutes to make a quick pan sauce.
7. Slice the loin against the grain into 1/2-inch medallions. Serve with pan sauce drizzled over.

Tips

• Caribou is very lean; avoid overcooking to prevent dryness.
• If you can't find caribou, substitute with venison or beef tenderloin.
• Serve with roasted root vegetables or a wild rice pilaf.

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