Recipe: Braised Caribou is a full-bodied stew cradled on a bed of creamy polenta

RECIPE & PHOTO BY CAMERON TAIT

Lean and loaded with protein, caribou has a delicate flavour compared with many other game meats. Incredibly versatile, it can be grilled, roasted, brined, smoked or stewed, as is the case with this hearty recipe. If possible, choose a small roast from the shoulder or rump, which will make for a tastier, full-bodied stew. Paired with rustic Italian polenta instead of the mainstay potato variety, this dish is bound to become yet another all-time favourite in your household. Serves 4

• 3 lb diced caribou
• Kosher salt and pepper, to taste
• 3 tbsp olive oil
• 1 cup red wine
• 3 cups beef stock
• 2 tbsp tomato paste
• 1 cup chanterelle mushrooms
• 5 peeled shallots, halved
• 3 carrots, sliced
• 3 cloves garlic, chopped
• 3 tbs flour

POLENTA

• 2 cups water or chicken stock
• 2 cups milk
• 3 tbsp butter
• 1 cup yellow cornmeal
• Kosher salt and pepper, to taste
• ¼ cup Parmesan cheese
• 1 tbsp chopped parsley

1. Season the caribou with salt and pepper, then sear in a hot pan using the olive oil. Move to a heavy-bottomed pot and blend in the remaining ingredients (excluding polenta). Bring to a simmer, reduce heat to low and cover with a lid. Simmer for 2 hours or until the meat is tender.
2. For the polenta, heat the water/stock, milk and butter in a saucepan over medium heat. Whisk in the cornmeal, then switch to low heat and cover, stirring every 5 minutes.
3. After 30 minutes, check to ensure the polenta has a smooth consistency,  then season with the salt, pepper, Parmesan and parsley.
4. Spoon the polenta into individual bowls, ladle the caribou stew on top and serve.

FOR THE GLASS

This full-bodied Cabernet-Merlot blend from the Similkameen Valley, B.C.’s Sandhill winery features a wonderful bouquet of black currant and blackberry, with notes of vanilla and roasted coffee bean—the perfect accompaniment for this savoury caribou dish.