Skip to main content

Caribou steaks with blueberries and mulled wine

Caribou, or reindeer, is a very lean meat that offers the opportunity to create truly memorable meals.


3 T flour (level)
  cooking oil (or fat for frying)
1 T butter
  seasoning (salt and freshly ground pepper)
1 1⁄2 c wine (mulled wine)
1⁄2 lb blueberries (washed)
1 1⁄2 lb meat (caribou or deer steaks)


  1. Mix salt and freshly ground pepper with the flour and dip each steak into the seasoned flour. Set aside.
  2. Heat oil in a frying pan until very hot. Add steaks and fry for 2 minutes. Turn over and cook for a further 2-3 minutes. Remove to a warm plate and reserve.
  3. Set heat to medium-low, add butter, blueberries and mulled wine. Reduce at least by 1/3.
  4. Pour sauce over the steaks and serve.
Total time
45 minutes
Cooking time
Preparation time
4 servings


Flatten the steaks before cooking if they are large, and pat dry. Use 1-2 tablespoons blueberries per person. Mashed potatoes are a great accompaniment for caribou steaks.

Of course, if you don't have neither caribou steaks nor deer, elk or reindeer steaks, try beef steaks. Ostrich steaks also  come out very nice with the blueberry and mulled wine.


Canadian cuisine

Caribou, or reindeer, is one of the more flavorfuls winter meats. The meat is similar to venison and it is a very lean (low fat) meat with a lovely gamey flavor.

Caribou are usually semi-wild and roam the countryside, herded by nomad farmers, feeding on wild grass, with no need of heated barns or extra feed to see them through the winter.