Gravy Fried Caribou (Nunavut)

Caribou is a game meat, but it’s said to have a much lighter taste than other gamey meats. Since caribou farming is all but nonexistent, caribou is naturally organic, free-range and grass-fed. It has little fat, which is a health boon but also requires cooking caution: it is very easy to overcook it, and most butchers don’t recommend anything above medium-rare. Caribou meat is also praised for its high protein content: three times that of beef, and without the fat, making it an ideal compromise for health-conscious eaters unwilling to give up red meat (like me).

½-1 lb caribou meat from rump or from arms
several chunks caribou rump fat
¼ cup all-purpose flour, unbleached
1 tsp. sea salt
½ tsp. black pepper, freshly ground
1 clove garlic, chopped

Cut up the caribou meat into bite-sized chunks. Put the flour into a freezer bag or onto a plate. Add seasoning if desired (salt, pepper and garlic).

Heat frying pan to medium. Add chunks of caribou fat for grease. Flour the chunks of meat and shake/coat evenly.

Place meat and any remaining flour into frying pan, stir, and cover. Stir occasionally. Cook to desired meat texture.