Polar Bear Blog

Slow Roasted Organic Caribou Tenderloin Recipe

Dymond Lake Seasoning
Dymond Lake Seasoning

Slow Roasted Organic Caribou served with Mushroom Ragout

By roasting the meat at a low temperature, it cooks slowly and evenly, giving you time to finish preparing other dishes. Bison  or beef tenderloin is an excellent substitute for the caribou.


  • extra virgin olive oil
  • Dymond Lake Seasoning
  • 4 lbs. caribou tenderloin roast. Preferably from the thicker end, trimmed of silver skin and chain.


  1. Position rack in the center of the oven and preheat to 250°F.
  2. Put the tenderloin on a heavy rimmed baking sheet or in a small roasting pan.
  3. Rub with the olive oil, and then liberally rub all sides of the roast with Dymond Lake Seasoning.
    Roast the tenderloin at 250°F until an instant read thermometer inserted into the thickest part of the roast reaches 130°F (medium rare). This should take about 1 hour.
  4. Remove the roast from the oven. Cover with foil and let rest for 20 minutes.
  5. Cut the tenderloin crosswise into ½-inch slices.
  6. Serve with mushroom ragout and horseradish bread puddings.

Serves 8. Enjoy!

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