Reindeer actually, as you can see the site is in Finland. Probably should work with whitetail, though:
http://www.saunalahti.fi/~marian1/gourmet/7_4.htm
http://www.saunalahti.fi/~marian1/gourmet/7_4.htm
Deer stew
- Thread starter basset
- Start date
JSassassin
Well-Known Member
:cool:
No, it won't. Caribou are far different that whitetails.
i have braised deer similar to this, but i do not slice quite as thin. i make phily cheese steak sandwiches out of the bottom round. it is pretty good, you just gotta watch how long you cook it.
Just got back to this. I have killed many caribou. Finest eating of all the deer family but entirely different from our whitetail due to their diet. They live on mosses and lichens. Unlike our deer, all the fat does not have to be trimmed. In fact, it adds to the flavor much as it does on beef.
When making stew with our deer meat, I have found that first you simmer the meat for a few minutes. Then pour off the water and rinse the meat. That removes most of the fat. You'll notice the water is dark and scummy. You won't find that with caribou. Once you have simmered the meat, season it. Then make stew as you normally would but never on high heat...just a simmer. I like to use beef stock for my liquid and I use a lot Kitchen Bouquet and several of those things that look like pin oak leaves. If you have never tried, add a cup of black coffee to your liquid.
If you want to try that caribou recipe with our deer, let meat get at least half frozen before slicing. We do that to make deer and pepper subs. Just make sure you trimmed it well before cooking.
When making stew with our deer meat, I have found that first you simmer the meat for a few minutes. Then pour off the water and rinse the meat. That removes most of the fat. You'll notice the water is dark and scummy. You won't find that with caribou. Once you have simmered the meat, season it. Then make stew as you normally would but never on high heat...just a simmer. I like to use beef stock for my liquid and I use a lot Kitchen Bouquet and several of those things that look like pin oak leaves. If you have never tried, add a cup of black coffee to your liquid.
If you want to try that caribou recipe with our deer, let meat get at least half frozen before slicing. We do that to make deer and pepper subs. Just make sure you trimmed it well before cooking.
JimFromTN
Well-Known Member
Good thing they give you a substitute for lingonberries. I hate recipes that call for some fruit or spice that you can't get even in a specialty store. Where does one get lingonberries or juniper berries for that matter?
Someone gave me some caribou once and I threw it on the grill with a few spices. It was awful. It was extremely gamy. You definitely need to know what you are doing. I would love for someone who knew what they were doing to cook it for me. I think the best big game I have eaten is moose but again I did not know what I was doing. It tasted like fillet mignon but was like chewing on a tire. How do you cook it so it will be tender where at the same time you don't cook that really good flavor out of it? You can cook it till it falls apart but it isn't going to taste like fillet mignon anymore.
Someone gave me some caribou once and I threw it on the grill with a few spices. It was awful. It was extremely gamy. You definitely need to know what you are doing. I would love for someone who knew what they were doing to cook it for me. I think the best big game I have eaten is moose but again I did not know what I was doing. It tasted like fillet mignon but was like chewing on a tire. How do you cook it so it will be tender where at the same time you don't cook that really good flavor out of it? You can cook it till it falls apart but it isn't going to taste like fillet mignon anymore.
i get juniper berries outa my front yard off the tree. they are most excellent with deer.
Jim- Wild game, any of it, tastes like Goodyear if it is not properly handled in the field and properly butchered and then properly prepared. No matter how skillfull you cook wild game, if it wasn't handled properly to start with, it tastes like crap
With the exception of mountatin lion, I think I have eaten almost all of it. Caribou is the finest I have ever eaten but I handled it myself. My next choice would be Dall or Bighorn. Moose is okay and I have eaten my weight in moose meat but it has to be a young moose. An old bull is for patching snow tires. I feel the same way about bear. But for a few years I killed two to four Caribou a year and that's what we ate instead of beef.
With the exception of mountatin lion, I think I have eaten almost all of it. Caribou is the finest I have ever eaten but I handled it myself. My next choice would be Dall or Bighorn. Moose is okay and I have eaten my weight in moose meat but it has to be a young moose. An old bull is for patching snow tires. I feel the same way about bear. But for a few years I killed two to four Caribou a year and that's what we ate instead of beef.
JimFromTN
Well-Known Member
I have always butchered my own deer. There is a world of difference in taste between the deer I butcher and the ones that are processed. I never need to soak it in salt water or milk or any kind of marinade and it all turns out as tastey and tender as backstrips. It only makes sense it would be the same with other game. I am sure the caribou that I ate was from a processor as was the moose. I have eaten black bear sausage and black bear roast and both were pretty good. It was about a 200lb female so I imagine it was a bit more tender than a typical big boar.
JimFromTN
Well-Known Member
WTM said:
I probably have one in my yard and don't even know it.
Many f the cedar trees here in TN are actually juniper. Personally, I can't stand juniper berries.
