Sometimes you forget that simple can be the best.

When Rudolph and his friends hit the freezer, we wound up with quite a few roasts that are larger than you normally want to cook for two people. And, because caribou can be a very dry meat, it’s not usually the kind of roast you make for groups, either. But we pulled one to thaw recently and planned a very simple dinner that would make great leftovers.

Ingredients

5 lb caribou roast
a big double handful of potatoes, chunked
salt and pepper

Pour oil into a Dutch oven and heat over a burner until the oil is hot. Brown both sides of the roast, adding salt and pepper to each side. Add about a half-inch of water to the bottom of the pot, put the lid on, and set on the wood stove. Watch the temperature so it just simmers. After an hour or so, turn the roast over and pile in the potato chunks. Sprinkle some more salt and pepper. After another hour or so (check to be sure the potatoes are done), take the pot off the stove and carve the roast and dish out the potatoes. Spoon some of the liquid over all. A little horseradish is good on the meat.

Caribou roast with potatoes and squash

Next day, carve up some of the cold roast and make a hot sandwich on a toasted roll with lettuce and horseradish. It is also excellent thinly sliced in a plate of nachos.