Mustard Fried Caribou

Caribou is one of the leanest wild meats you’ll find, and that means you need bold flavors on the outside to match its clean, mineral taste. A thick coating of Dijon mustard mixed with horseradish does exactly that, forming a sharp, peppery crust as the steaks hit the hot oil.

Keep these medium rare. Caribou has almost no fat marbling, so pushing past medium turns it tough and dry fast. Watch for clear juices when you probe with a fork, and pull them off the heat right then.

The pan needs to be properly hot before the steaks go in. You want a hard sear that browns the mustard coating quickly without overcooking the interior. Let the steaks rest a few minutes after cooking so the juices redistribute.

Chef Tips

• Pat the steaks dry before applying the mustard coating. Moisture on the surface steams instead of searing and you lose that crust.
• Don’t crowd the pan. Cook in batches if needed so each steak has room to brown properly.
• Caribou chops work just as well here. Use the same coating and adjust cook time since chops are usually thinner.

Variations

• Swap Dijon for grainy whole-seed mustard for a more rustic texture on the crust.
• Add a splash of bourbon or whiskey to the pan after cooking and scrape up the fond for a quick pan sauce.
• This mustard-horseradish coating works beautifully on venison, elk, or moose steaks too.