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Slow Roasted Organic Caribou Tenderloin Recipe

By November 9, 2009May 21st, 2021One Comment
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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