A friend just gave me a backstrap and several roasts from a Caribou he had killed and just had shipped in. Any suggestions!
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Tigerfan,
I cooked a moose roast last week that was great. I have never had "bou" but I imagine it is close. If interested, go to the open forum "there's a moose in my 009". I posted pics and what I did. It really turned out Quite well.
Good Luck!
Pat
Western Wyo.
I cooked a moose roast last week that was great. I have never had "bou" but I imagine it is close. If interested, go to the open forum "there's a moose in my 009". I posted pics and what I did. It really turned out Quite well.
Good Luck!
Pat
Western Wyo.
Tigerfan.
I have good news and bad news.
I have eaten many caribou from Newfoundland,Quebec/Labrador and Alaska.
All the young bulls and cows have been excellent.
The trophy bulls have been inedible.
Rutting bulls are so saturated with musk that it is all but impossible to butcher without contaminating the meat.
Your results therefore may be more dependent on the age/sex of the animal than on the cooking
method. Smell the meat ,if it smells like a ferret you won't want to eat it.
I wish you luck,good Caribou is really excellent.
Best.
dick
I have good news and bad news.
I have eaten many caribou from Newfoundland,Quebec/Labrador and Alaska.
All the young bulls and cows have been excellent.
The trophy bulls have been inedible.
Rutting bulls are so saturated with musk that it is all but impossible to butcher without contaminating the meat.
Your results therefore may be more dependent on the age/sex of the animal than on the cooking
method. Smell the meat ,if it smells like a ferret you won't want to eat it.
I wish you luck,good Caribou is really excellent.
Best.
dick
Thanks for the help. Thankfully it was a young bull! Will look up the Moose roast and follow!! Thanks again.