Slow Roasted Organic Caribou served with Mushroom Ragout
By roasting the meat at a low temperature, it cooks slowly and evenly, giving you time to finish preparing other dishes. Bison or beef tenderloin is an excellent substitute for the caribou.
- extra virgin olive oil
- Dymond Lake Seasoning
- 4 lbs. caribou tenderloin roast. Preferably from the thicker end, trimmed of silver skin and chain.
- Position rack in the center of the oven and preheat to 250°F.
- Put the tenderloin on a heavy rimmed baking sheet or in a small roasting pan.
- Rub with the olive oil, and then liberally rub all sides of the roast with Dymond Lake Seasoning.
Roast the tenderloin at 250°F until an instant read thermometer inserted into the thickest part of the roast reaches 130°F (medium rare). This should take about 1 hour.
- Remove the roast from the oven. Cover with foil and let rest for 20 minutes.
- Cut the tenderloin crosswise into ½-inch slices.
- Serve with mushroom ragout and horseradish bread puddings.
Serves 8. Enjoy!
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