Christmas has once again passed, and so it is a good time to remind everyone that, with planning, Rudolph and his friends can be enjoyed year-round. I’ll post a series of recipes that feature many of the ways we have found to take delight in our friend the caribou. First up is…

Paleo Caribou, which is still one of the best. It is also one of the simplest, but it is a dish that is rarely prepared at home.

The ingredients are few:

meat
seasoning
green stick
wood fire

Cut the meat into pieces of one or two bites in size, skewer onto the stick, sprinkle on salt, pepper, or whatever you like, then cook over an open wood fire. Backstrap and tenderloin are especially choice cuts for this dish. Eat off of the stick while the meat is still very hot.

Roasting fresh backstrap over an open fire