Versatile caribou.

This past Sunday I cooked up a nice medium size piece of Tuktu. It was from the hind leg, top section and included the bone.
After searing all sides I placed it in a roman pot, added some garlic and red wine [Australian] and slow cooked it for about 3 hours at low temperature. The last hour I added some medium size chunks of sweet potato.
After cooking I strained the juice and reduced it down for the gravy. Served with mashed potato, carrots, broccoli, man it turned out rather good.

There was a lot left over so Monday we had cold meat with potato salad and coleslaw. Tuesday cold meat added to a sweet curry and last night the meat in a hot sandwich with chips n gravy [everything in moderation right?]
There is still a small piece left too, I’m going to chop it up for the gray jays lunch.

The tuktu link goes to a Quebec based outfit with a camp right on the border. If you Google map them it shows the camp slightly north and west of Nain at the end of the Fraser Canyon. Food for thought since they are advertising adventures in Labrador, wink wink nudge nudge.