Caribou Bourguignon is a Newfoundland twist on the classic French dish, bringing a taste of the wild to your dining table. This recipe, cherished from Newfoundland fundraising cookbooks of the 60s, 70s, and 80s, combines tender caribou meat with rich, savory ingredients to create a hearty, comforting meal. The caribou’s gamey flavor pairs beautifully with the robust red wine and aromatic vegetables, resulting in a dish that is both unique and satisfying.
In this post, we’ll show you how to make Caribou Bourguignon that is sure to impress. The recipe starts with browning the caribou meat to lock in its flavors, followed by slow-cooking it with red wine, onions, carrots, and mushrooms. The addition of herbs and garlic enhances the dish’s complexity, making each bite a delightful experience. Served over mashed potatoes or egg noodles, this stew is perfect for a cozy family dinner or a special gathering with friends.
Our detailed instructions and tips ensure that even novice cooks can create this gourmet dish with confidence. Whether you’re familiar with Newfoundland cuisine or exploring it for the first time, Caribou Bourguignon is a delicious way to enjoy the island’s culinary heritage.
Caribou Bourguignon Recipe:
1/4 lb. salt diced pork
3 strips diced bacon
flour
salt and pepper to taste
3 lb. Moose round or rump cut in cubes
1 Moose kidney, thinly sliced
1Tb. brown sugar
1 1/2 Tb. currant jelly
1 tsp. Kitchen Bouquet
3 bouillon cubes
2 onions chopped or two dozen pearl onions
4 carrots, sliced
1 Tb. Worcestershire sauce
2 bay leaves
2 tsp. thyme
1/2 lb. mushrooms, sliced
butter
3/4 cup cream
3 Tb. chopped parsley
2 cloves garlic, sliced
2 cups red wine
1 can cream of mushroom soup
Fry salt pork in skillet and cook bacon. Put aside.
Shake the meat chunks and kidney slices in salted and peppered flour. Brown the meats in the salt pork fat. Remove to the casserole dish.
Stir sugar, jelly, and Kitchen Bouquet into skillet, then smash in the 2 bouillon cubes and melt, stirring to blend over low flame. Glaze the onions, carrots, and garlic slices until sticky with glaze but not caramelized. Remove to casserole. Stir in red wine, then the can of mushroom soup, (can use beef broth). Sir in bay leaves and thyme and smooth out the liquid. Set aside. Cover and simmer for 2-2 1/2 hours, adding water if stew thickens too much. Add vegetables to casserole for the last 30-40 minutes of cooking.
Saute the mushrooms in butter for 2-3 minutes, then add the cream. Cook down until the cream has thickened about 5 minutes. Add bacon to the mushroom mixture just long enough to warm and add to stew along with parsley.
This is excellent served with noodles. Serves 6
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