Hawaiian Caribou Stir Fry

11:30 am on 12 August 2013

Recipe from Northern Cookbook

​We were gifted a Northern Cookbook soon after arriving here which has been fabulous, as searching "how to butcher caribou" or "a marinade for moose steaks" on Google doesn't bring many useful results! The wild meat here is wonderful - lean, muscular, grassfed and delicious. We use it in curries, bolognaise, burritos, even on pizzas. Although Caribou is not as gamey as New Zealand Venison, the pineapple in this stir fry cuts any gamey-ness and combined with the sugar and soy, makes for a lovely 'sweet and sour' sauce.

(Serves 2)


  • 1 1/2 lb Caribou sirloin steak
  • 1 Tbsp brown sugar
  • 1 Tbsp grated ginger
  • 1/2 clove garlic, chopped fine
  • 1/2 medium onion, chopped fine
  • 1/4 cup soy sauce
  • 1/2 c water
  • 1 small tin pineapple pieces, drained, juice reserved
  • 1 tbsp corn flour
  • 2 tbsp olive oil
  • vegetables of choice (onion, capsicum, broccoli, mushrooms etc), sliced


Cut caribou steak into thin strips, make sure to cut across the grain.

Make a sauce of the ginger, garlic, onion, soy sauce, water and juice from drained pineapple pieces. Pour the sauce over the meat and let stand 1 to 2 hours.

In a pan over medium-high heat, heat 1 tbsp oil. Drain marinade (and reserve) off the meat. Toss meat onto hot pan and stir fry only just browned. Remove from pan and set aside. Heat remaining oil, add vegetables and stir fry until charred. Stir cornflour into marinade juices and stir well. Pour onto pan with the cooked vegetables, along with caribou strips and the reserved pineapple pieces and toss together until piping hot.

Serve over steamed rice or Hokien noodles and top with lightly toasted cashews or peanuts.

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