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




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


  • 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.



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.