We inherited it from our neighbors - its about 6 pounds, with a bone going through the middle and frozen solid. I am determined to prepare it for the mother-in-law to show my Alaskan manliness (let wise-ass comments fly) but I gotta admit, it freaks me out a little. Where do I even begin with this thing?
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10-21-2005, 05:34 PM #1
never trust a hoar
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Anyone know how to cook a caribou rump?
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10-21-2005, 05:40 PM #2
Saucy Maid
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Originally Posted by yesIsaidyes
It begins with tenderiziation and that begins with defrosting the sucka. I think you should defrost it but salt it down majorly first. Once it's defrosted add your favorite marinade and let it sit for a day. Then slow-roast this baby in a covered roasting pan, removing the lid during the last 1/2 hour to brown it. I would cook it with potatos, carrots, celery and shrooms in the pan. I'd also sprinkle a touch of red wine over it even over the marinade. For some reason, bay leaves strike me as a very appropriate seasoning for this meat.
I'd like to try caribou. We expect a TR!
Sprite"I call it reveling in natures finest element. Water in its pristine form. Straight from the heavens. We bathe in it, rejoicing in the fullest." --BZ
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10-21-2005, 05:42 PM #3
out
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how old is it?
if old (and tough), a long slow cook will be best. think stroganoff or something like that. or crock-pot etc. if it is from a good bou (not gamey) just cook and eat however you want, slice it and bust out the grill.
sorry i can't provide more input, but i don't eat meat unless i killed the animal so i'm just eating fish this winter.
mmmmm caribou.
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10-21-2005, 05:42 PM #4
Vagitarian
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If it is anything like elk just treat it like a beef roast. Leave it pink in the middle (Mmmmmmmm pink in the middle). You will want to thaw it prior to cooking so chances are you will not be eating it tonight. I would be inclined to remove the bone then tie the roast back up and throw it in the oven in a pan with a tight lid. Maybe stab some holes in it and stuff some garlic cloves in it, sprinkle it with onion powder or slather it with HP sauce then sprinkle it with onion pow and bake it. Don't try to hide the flavor of the meat by marinating it for days.
You are what you eat.
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There's no such thing as bad snow, just shitty skiers.
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10-21-2005, 05:52 PM #5
never trust a hoar
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holy crap, I'm psyched - MIL doesn't come for a few weeks so I have time to plot my course on the bou - sucka is going down!
Will post pics if I remember - thanks all!
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10-21-2005, 07:20 PM #6
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Is it an early season 'bou or a rutting bull? If it's from a rutting bull don't get your hopes up. They aren't known for their fine table qualities when they rut.
Being grown-up sucks!
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10-23-2005, 12:27 AM #7
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Take if from a guy whose cooked a ton of caribou. With the rump, your best bet is the crock pot. Throw it in there with water, pearl onions, potatos, carots, etc. and cook it like a roast.
When you're feeling down, just remember: It's always darkest before it goes pitch .... fucking.... black.
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