By Chris Hennessey
IG: @hennessey802
Servings: 4
Prep time: 20 minutes
Cook time: 10 minutes
After a successful bucket-list caribou hunt darn near the top of the world in Alaska’s Brooks Range, I’ve been getting creative with recipes. I’m a die-hard wild game eater, but even I will admit that caribou is a little “gamey.” I’d put it on par with the ruttiest whitetail buck ever to hit my table. Now that’s not to say it tastes bad, it’s just strong, and that does not bother me. In fact, I like it. But I can’t eat a whole ‘bou by myself, so to please the family, I’ve been getting creative. This Philly cheesesteak recipe not only reminds me of a Friday night staple of my youth growing up in the suburbs of the City of Brotherly Love, but it also does a bang-up job of taming that reindeer tang with copious black pepper, grilled onion and a strong, sharp cheese. This is a versatile preparation that will work well with any big game roast you have on hand.
Ingredients:
· Neutral fat such as tallow or lard
· Two large yellow onions, finely chopped
· Butter
· 2 pounds caribou hind roast, sliced very thin against the grain or chipped, and divided into four, 8 oz. portions
· Black pepper
· Kosher salt
· Beef or Veggie Broth (optional, but good to have on hand)
· ½ pound Cooper Sharp American cheese slices
· 4 Long Italian Rolls
Instructions:
1. Heat 1 tablespoon of fat on a cast iron flat top or in a large, heavy pan over medium heat.
2. Add onion and sauté until translucent and lightly browned, about 5 minutes. Transfer onions to a plate and set aside.
3. Turn the heat up slightly to medium high. Add another 1 tablespoon of fat and 1 tablespoon of butter. Melt and spread that out. Drop in 8 ounces of chopped caribou meat and spread out into a single layer about ½-inch tall.
4. When the meat starts to cook through to the top side, add a generous amount of black pepper, about 1 teaspoon, and a pinch of kosher salt.
5. Chop the meat with the edge of a metal spatula to break the pieces down and flip the meat. It should be nicely browned, but not crispy.
6. If the meat seems dry at all, add 2-3 tablespoons broth.
7. Add the onions back in. Chop and flip until onions are distributed and meat is cooked through.
8. Shape the mixture into long rectangle and top with two slices of cheese.
9. After one minute, chop, combine and flip until cheese is melted completely and evenly distributed.
10. Spread the meat onto a long Italian roll and serve with a crisp lager or your favorite bold red wine.
Notes: Compared to beef ribeye, the traditional cut used in a Philly steak, caribou is extremely lean. We need to add a good bit of fat and maybe even some moisture to replicate the juicy goodness we are looking for. Also, I recommend making these one sandwich at time unless you have a very large cooking surface. A good deal of working room is required.
