Caribou with Port and Partridge Berries is a sumptuous dish that highlights the unique flavors of Newfoundland. This recipe, drawn from a collection of Newfoundland fundraising cookbooks from the 60s, 70s, and 80s, combines tender caribou meat with the sweetness of port wine and the tartness of partridge berries. The result is a beautifully balanced meal that’s both rustic and refined.
To make this dish, start by marinating the caribou in port wine, allowing the meat to absorb the rich flavors. Then, slow-cook the caribou to ensure it’s tender and juicy. Add partridge berries, a Newfoundland staple, to the mix. They provide a delightful burst of tartness that complements the deep, savory notes of the meat and wine. This combination of ingredients creates a dish that is both hearty and elegant, perfect for a special dinner or a cozy evening at home.
Our step-by-step instructions and cooking tips make it easy to recreate this traditional Newfoundland recipe. Whether you’re a seasoned cook or trying your hand at wild game for the first time, Caribou with Port and Partridge Berries is a delightful way to experience the rich culinary heritage of Newfoundland.
Caribou with Port and Partridge Berries Recipe:
500 g Caribou roast (from hind quarter or rib)
500 ml Red wine or fruit wine
2 tbsp. Oil
500 g Partridge berries
100 ml Port wine
Reserved marinade
200 ml 35% whipping cream
Salt and freshly ground white pepper
100 ml Fresh partridge berries for garnish
Marinate overnight. Remove caribou and cut into 1/2-inch medallions against the grain of the meat. Heat the oil over high heat until smoking, add the caribou medallions and brown on one side for a minute, then turn and brown on the other. Reduce heat to medium. When medallions are rare, remove from pan and reserve. De-glaze the pan with the port wine, scraping up any browned bits. Add reserved marinade and cook until sauce thickens slightly, return the caribou to the sauce and cook until desired degree of doneness is reached. Serve with potatoes and vegetables and garnish with partridge berries.
