Perfectly Cooked Caribou Roast with Onion-Garlic Gravy
Experience the rich and authentic flavors of North America with this deliciously tender caribou roast, featuring a medium-rare finish, complemented by a savory onion-garlic gravy. This dish merges traditional indigenous ingredients with time-honored cooking techniques, presenting a truly unique and satisfying main course.
Ingredients
🥩 1 Caribou Roast, 1-1.5 lbs, tenderloin cut
🧈 2 tablespoons Butter, for searing
🧈 1 tablespoon Butter, for sauce
🧄 2 cloves Garlic
🧅 2 Onions, finely sliced
🧂 Salt
🌶️ Freshly ground Pepper
🫒 2 tablespoons Olive Oil
🌾 1 tablespoon Flour
🥣 1 & 1/2 cups Beef Broth
Instructions
1- Preparation:
- Preheat your oven to 375°F (190°C).
- Season the caribou roast generously with salt and freshly ground pepper on all sides.
2- Searing the Roast:
- Heat a non-stick, oven-safe frying pan over medium-high heat on your stovetop.
- Add 2 tablespoons of olive oil. Once shimmering, place the seasoned roast in the pan.
- Sear each side until a deep brown crust forms, approximately 3-4 minutes per side.
3- Roasting:
- Transfer the seared roast onto a bed of cooked onions and garlic within the same pan.
- Place the pan in the preheated oven and roast for around 45 minutes, or until the internal temperature reaches 140°F (60°C) for medium-rare.
4- Resting:
- Remove the roast from the oven. Cover it with aluminum foil and let it rest while you prepare the sauce.
5- Sauce Preparation:
- Keep the pan on the stovetop at low heat.
- Add 1 tablespoon of butter. Once melted, add in the finely sliced onions and sauté until tender and slightly translucent.
- Mix in the crushed garlic cloves and sauté for another 1-2 minutes, avoiding burning the garlic.
- Increase heat to medium and sprinkle flour over the onions and garlic, stirring quickly to form a roux.
- Gradually whisk in the beef broth, ensuring a smooth, lump-free sauce.
- Simmer and let the sauce thicken for 2-3 minutes. Season with salt and pepper to taste.
6- Finishing Touches:
- Pour any juices from the resting roast into the gravy, stirring well.
- Slice the rested caribou roast very thinly against the grain with a sharp chef knife.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Equipment:
- 🔪 Chef Knife
- 🍳 Oven-safe Non-stick Frying Pan
- 🌡️ Digital Meat Thermometer
- Stovetop (electric)
- Cutting Board
- Bowl or Container for Ingredients
- Tongs or Fork for Turning
- Spoon for Stirring
- Whisk for Sauce
- Aluminum Foil
Cooking Tips
- Always monitor the roast's internal temperature with a reliable meat thermometer.
- Searing the roast before roasting ensures a flavorful crust.
- Allow the meat to rest after cooking for juicy slices.
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Sylvain Paradis: https://www.youtube.com/@sylpara