Masterclass on Caribou Steaks with Martha Jaw

Embark on a culinary journey with this exquisite dish that highlights the rich flavors of traditional Inuit cuisine. In this recipe, we prepare savory baked caribou steaks seasoned with black pepper, enhanced with buttery goodness, and complemented by vibrant vegetables. This meal is not just filling but deeply rooted in cultural techniques, promising a tender and luscious dining experience.

Ingredients

🦌 1 whole leg of caribou, butchered into steak-sized portions
🧈 1/4 to 1/2 cup Becel Original margarine or butter
🌶️ Ground black pepper
🧅 1-2 medium onions, sliced
🫑 2-3 mixed bell peppers red, orange, yellow, sliced
🍚 White rice (as side dish)
🥔 Small potatoes, roasted (as side dish)
🍠 Orange vegetables such as sweet potato, squash, or carrots, roasted (as side dish)
🥣 Gravy made from pan drippings

Instructions

1- Prepare the Caribou Leg:

• Place a protective surface such as cardboard on a sturdy table.
• Don disposable gloves to ensure hygiene.
• Use a traditional Inuit knife, like an Ukuutaq or Ulu, to carefully butcher the caribou leg into steak-sized portions.

2- Prepare the Baking Pan:

• Preheat your Amana oven to a moderate temperature, approximately 350-375°F or 175-190°C.
• Line a Wilton brand metal baking pan with aluminum foil.

3- Assemble the Dish:

• Arrange the caribou steaks evenly in the foil-lined baking pan.
• Add a dollop of Becel Original margarine or butter on top of each steak portion.
• Season the steaks generously with ground black pepper.
• Distribute the sliced onions and mixed bell peppers evenly over the steaks.

4- Cooking:

• Cover the baking pan tightly with another layer of aluminum foil to lock in moisture.
• Place the covered pan in the preheated oven.
• Bake until the caribou steaks reach your desired doneness; aim for tenderness by not overcooking, about 20-40 minutes depending on steak thickness.
• Use red oven mitts to carefully remove the pan from the oven once cooked.

5- Serving:

• Serve the caribou steaks hot, accompanied by a side of white rice, small roasted potatoes, and roasted orange vegetables.
• Drizzle gravy made from the pan drippings over the steaks for added flavor.

Prep Time: 10-15 minutes
Cook Time: 20-40 minutes
Total Time: 30-55 minutes
Servings: Approximately 4-6 servings depending on steak size and portioning
Equipment: Traditional Inuit Knife Ukuutaq/Ulu, Disposable Gloves, Wilton Metal Baking Pan, Aluminum Foil, Amana Oven, Oven Mitts

Cooking Tips

• Ensure the steaks are evenly distributed in the pan for consistent cooking.
• The foil-sealing method is crucial for retaining moisture and achieving tender steaks.
• Monitor cooking time closely to prevent overcooking, which can lead to toughness.

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Savory Baked Caribou Steaks

Posted by Waivio guest: @waivio_hivecooking