Smoke Dryed Barren Ground Caribou Meat And Bone marrow

Prepare the bone marrow by soaking it in cold water for several hours to remove impurities.

Preheat your smoker to 225°F (107°C) using your choice of wood chips.

Season the barren ground caribou meat generously with salt, black pepper, and crushed garlic.

Place the seasoned caribou meat in the smoker and smoke for 4-6 hours until it reaches desired tenderness.

While the meat is smoking, prepare the bone marrow by roasting it in the oven at 400°F (200°C) for 20-25 minutes until golden.

In a large pot, combine chopped onion, carrots, celery, and potatoes with water and bay leaves.

Bring the pot to a boil, then reduce to a simmer and cook until the vegetables are tender.

Once the caribou meat is smoked, remove it from the smoker and let it rest for 15 minutes.

Slice the smoked caribou meat against the grain into serving pieces.

Serve the smoked caribou meat alongside roasted bone marrow and the vegetable broth.

Drizzle olive oil over the dish and garnish with fresh herbs.

Add a splash of vinegar to the broth for brightness before serving.

Spice Level: