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Hunk of Caribou

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  • Big Jim
    Former Member
    • Aug 2014
    • 9

    Hunk of Caribou

    My son brought home a big hunk of Caribou from a friend who was hunting in Canada. I'm not sure what "cut" of meat the hunk is. Any ideas on the best way to prepare? Can I smoke it like I do a brisket?
  • HorseDoctor
    Charter Member
    • Sep 2014
    • 1147
    • Central Iowa

    #2
    Odds are it will be pretty lean, which does not lend it'self to low and slow without a lot of added moisture. As much as we all like to smoke/bbq stuff, unless you could identify it as a piece of backstrap, I would do an old fashioned pot roast in a dutch oven.

    Comment

    • Jerod Broussard
      Moderator
      • Jun 2014
      • 9736
      • East Texas
      • Pit Barrel Cooker "Texas Brisket Edition"
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      #3
      I'd treat it like a deer neck, round, chuck. Brown it and pot roast that sucker.

      Comment

      • Big Jim
        Former Member
        • Aug 2014
        • 9

        #4
        Thanks for the suggestions. One other idea I had was to use it to make Meatheads recipe for Texas chili. What do you think about that?

        Comment

        • Danjohnston949
          Former Member
          • Dec 2014
          • 4419
          • 1410 9th. St. N, Fargo ND

          #5
          Big Jim, I agree with the others the Meat is likely Lean! While it necessary to bring game to Temp like Pork I would caution against over cooking? I don't have a good reference for you other than Google? Good Luck! Eat Well and Prosper! Dan

          Comment


          • HorseDoctor
            HorseDoctor commented
            Editing a comment
            Danjohnston949 Other than the possibility of trichinosis in boar, bear or cougar, I'm unaware of a need to take game (at least cervids) to a temp past medium rare. Am I missing something?
        • grillinglen
          Club Member
          • Jul 2015
          • 47
          • Boise idaho

          #6
          One thing that makes a huge difference is the age of The animal , typically most people go for the big glorious mature male which are usually tough as nails. if they're good meat Hunter they would've taken a young animal but either way it's a huge difference. Grill up a small piece medium medium rare and You will know real quick. If it is old then I agree with braising, pot roast, chile, stew all works well. Ground meat also works well just make sure if you're cooking patties that you cook them to at least medium.

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