The house smelled divine as the caribou slow roasted the day away…
Season meat with salt and pepper then sear all sides in hot avocado oil.
Set your crock-pot on high then add red wine (about a 3-4 second pour), a generous scoop of pork lard, 3-4 fresh bay leaves, 4-5 garlic cloves, a splash of balsamic vinegar, a few dashes of Worchester’s Sauce and a drop or two of liquid smoke.
Once the liquid is warmed and the lard is melted, add the seared caribou and turn your crock to low. Let cook all day with the lid on. 7-9 hours… depending on your schedule.
In the last hour of cooking add a generous helping of whole mushrooms and turn your crock to high with the lid cracked. When you are ready to eat, slice and shred the roast into chunks. Serve caribou with a bit of the roasting juices over sautéed zucchini and onions, garnished with a dollop of sour cream and fresh parsley… don’t forget the fresh side-salad!