Polar Bear Lunch Special! Ginger Caribou Salad

The group sits down for a spectacular lunch!

On July 20th, we hosted a group of travel agents @ Seal River Heritage Lodge and Jeanne treated them to a special lunch. On our Facebook page she wrote:

Lunch today was Ginger Caribou Salad served with Curried Wild Rice. Thanks to Travel Manitoba for bringing us some new friends and thanks to the polar bear who provided the main entertainment!

Our Facebook page is THE place to be for polar bear info, great updates and plenty of wildlife photography. Please make sure to go over to the page and “like” us. Our Birds, Bears & Belugas adventure is running right now at Seal River and updates are always being posted regularly.

Here is one of the recipes to help you recreate that spectacular lunch – you’ll need to find some friends to share it with but if you want to add a polar bear strolling by you’ll have to come up to the lodge.

Ginger Caribou Salad

Ingredients

Apricot Ginger Sauce:

• 1/2 cup apricot jam  (125 ml)
• 2 tbsp  chopped fresh ginger root  (30 ml)
• 2  large garlic cloves, crushed or minced
• 2 tbsp  hoisin or soy sauce  (30 ml)

Caribou Salad:

• 1/4 cup cornstarch  (60 ml)
• 1 tsp Dymond Lake Seasoning OR seasoned pepper  (5 ml)
• 1 tsp salt  (5 ml)
• 1 tsp cumin (5 ml)
• 1/2 tsp cayenne  (2 ml)
• 1 lb caribou, cut into strips  (500 g)   (we usually cut it off the hip)
• 1/4 cup vegetable oil, approximately  (60 ml)
• 8 cups mixed salad greens (2 l)

Preparation Instructions

Ginger Caribou Salad served with Curried Wild Rice

1. In a small saucepan, over low heat, melt the jam and stir in the ginger, garlic and hoisin sauce.

2. Mix the cornstarch, Dymond Lake Seasoning, salt, cumin and cayenne in a baggie or a bowl. Dredge the caribou strips in the coating.

3. Heat the oil in a skillet over medium-high heat and stir-fry the caribou strips, adding more oil as necessary. Fry the strips in 2 or 3 batches so that the pan is not crowded.

4. Return the strips to the pan and pour the Apricot Ginger Sauce over, stirring for 2-3 minutes to coat the strips.

5. Serve immediately over mixed greens.

Serves 4