作り方

• 1 - Prepare lichen:
  If using dried reindeer moss, soak it in water for several hours or boil briefly to reduce bitterness. Drain well before using.
• 2 - Sear the caribou:
  Heat canola oil in a large heavy pot over medium-high heat. Pat caribou pieces dry, season with salt and pepper, then sear in batches until richly browned on all sides. Remove and set aside.
• 3 - Sauté Aromatics:
  In the same pot, add onions and garlic, sauté until softened and translucent, scraping up brown bits for flavor.
• 4 - Combine stew ingredients:
  Return the meat to the pot. Add carrots, optional parsnip, juniper berries, bay leaves, thyme, broth, and soaked lichen.
• 5 - Simmer Stew:
  Bring to a gentle boil, reduce heat to low, cover pot, and simmer for 3 hours or until caribou is tender and flavors meld.
• 6 - Final seasoning and serve:
  Remove bay leaves and thyme sprigs. Adjust salt and pepper to taste. Serve hot in bowls.