Ingredients with Measurements:
- 2 lbs caribou meat
- 1 lb sea salt
- 1 lb fish (salmon, whitefish, or trout)
- 1 lb seal oil
- 1 lb berries (cranberries, blueberries, or cloudberries)
- 1 onion, chopped
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp dried thyme
- 1 tbsp dried rosemary
- 1 tbsp dried sage
- 1 tbsp dried oregano
Special equipment needed:
- Large bowl or container
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Clean the caribou meat and cut it into large chunks.
2. In a large bowl or container, mix the sea salt with enough water to make a brine. Add the caribou meat and let it soak for 24 hours.
3. After 24 hours, remove the caribou from the brine and rinse it with cold water. Pat it dry with paper towels.
4. Preheat the oven to 350°F.
5. In a separate bowl, mix the chopped fish, seal oil, berries, onion, black pepper, garlic powder, thyme, rosemary, sage, and oregano.
6. Stuff the caribou meat with the fish mixture.
7. Place the stuffed caribou in a roasting pan and roast it in the oven for 2-3 hours, or until the internal temperature reaches 145°F.
8. Let the caribou rest for 10 minutes before carving and serving.
Time:
Preparation time: 24 hours (for brining)
Cooking time: 2-3 hours
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 20g
Protein: 50g
Carbohydrates: 10g
Fiber: 2g
Sugar: 5g
Sodium: 500mg
Substitutions for ingredients:
- If you can't find caribou meat, you can use venison or beef instead.
- If you can't find seal oil, you can use olive oil or vegetable oil instead.
- If you can't find berries, you can use dried fruit or omit them altogether.
Variations:
- You can add other herbs and spices to the fish mixture, such as paprika, cumin, or coriander.
- You can use different types of fish in the stuffing, such as smoked salmon or herring.
- You can add chopped vegetables to the stuffing, such as carrots, celery, or bell peppers.
Tips and tricks:
- Make sure to rinse the caribou meat thoroughly after brining to remove any excess salt.
- Use a meat thermometer to ensure that the caribou is cooked to the correct temperature.
- Let the caribou rest for 10 minutes before carving to allow the juices to redistribute.
Storage instructions:
Leftover caribou can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the caribou, place it in a baking dish and cover it with foil. Bake in a 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the caribou on a platter with the stuffing visible. Garnish with fresh herbs or berries.
Garnishes:
Fresh herbs, berries, or sliced vegetables.
Pairings:
Roasted root vegetables, wild rice, or a green salad.
Suggested side dishes:
Roasted root vegetables, wild rice, or a green salad.
Troubleshooting advice:
If the caribou is not cooked to your liking, you can return it to the oven and continue cooking until it reaches the desired temperature.
Food safety advice:
Make sure to cook the caribou to an internal temperature of 145°F to ensure that it is safe to eat.
Food history:
Igunaq is a traditional Inuit method of preserving meat by fermenting it with salt and fish. This recipe is a modern take on igunaq, using roasted caribou stuffed with a mixture of fish, berries, and herbs.
Flavor profiles:
Savory, salty, and slightly sweet.
Serving suggestions:
Serve the caribou with a side of roasted root vegetables and a glass of red wine.
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Region: Inuit