Recipe: How to Cook Caribou Bidos
This recipe comes from Wild Chef reader Ingebrigtsen who originally posted it in the comments section of the blog a...
This recipe comes from Wild Chef reader Ingebrigtsen who originally posted it in the comments section of the blog a few years back. Bidos, a quick and hearty soup, comes from the Sami people, a group indigenous to Norway who are traditional reindeer herders. According to Ingebrigtsen, ancient bidos contained only reindeer meat, onion, and potato. His is a slightly more modern version with carrot and green onion. “A wonderful dish with lots of power which takes a maximum of 50 minutes to make,” he says.
Since reindeer meat is hard to come by unless you live in Norway (or Alaska), you can adapt this for caribou, or any venison really. Because it’s been a few years since I’ve had any caribou in the freezer, I’m going to make it with elk or moose, which I have no doubt will be delicious.
2 lbs. boneless caribou steak
About 5 cups of water
½ onion, chopped
4 medium potatoes, chopped
2 carrots, cut into rounds
½ tsp. salt
¼ tsp. pepper
1 bunch green onions, finely sliced
Cut the meat into large cubes. Bring the water to a boil, and add the meat. Bring to a boil again and skim any fat from the surface. Add the onion and let the bidos simmer on low heat for half an hour. Add the potatoes and carrots. Let the pot simmer approximately 20 minutes, or until the meat and vegetables are tender. Season with salt and pepper. Garnish with green onion before serving. Serves 5