Caribou as Sauerbraten

Preparation info
  • Serves


    • Difficulty


Appears in

By Clarissa Dickson Wright and Johnny Scott

Published 2004

  • About

The thought of caribou always sets me off reciting the poems of Robert Service. It is a delicious meat. Recently someone tried raising it in Scotland but, in a land with so much venison, I think the venture failed. You must be careful when cooking it as it can go stringy quite easily but it lends itself beautifully to braising and pot roasting.