This was probably the coolest day of my 2013; being asked if I could prepare Caribou that was hunted for the book 4 Hour Chef, which is technically the first ‘cookbook’ I’ve ever purchased.

Naturally my response was “Duh”.

Digging through a freezer of 100s of lbs of game, I found ground Caribou and decided to go with a twist on my wildly popular Shepherd’s Pie with what Tim had available in his kitchen.

As I was preparing the feast, modifying the original recipe on the fly to accommodate the very lean meat, I thought that this dish needed a new name: Hunter’s Pie!

I thought I was real clever.

I should mention, this was my first time preparing Caribou so there was curiosity (not nervousness) of how the final product was going to turn out.

When I removed the cast iron from the oven, Tim happened to be in the kitchen when I muttered, “I wonder how this is going to taste.”

He (rightfully) gave me a look of confusion (or maybe it was concern) when I shared this was my first time preparing Caribou but not to worry because “I understand food” so this will be delicious.

I took a sample bite, this time alone in the kitchen, and affirmed, “Damn, I’m good.”

His dinner guests arrive (all handsome men, poor me) as I begin plating dinner and moved on to prepping Chocolate Mousse for dessert.

There was a sudden silence from boys being boys over cocktails, this is when I could that tell they dug into the Hunter’s Pie.

Success.

Btw, did I make it clear this was my first time preparing Caribou?

Below you’ll find the spin on my own recipe for Shepherd’s Pie turned Hunter’s Pie and the actual photos from my instagram’s #liverecipe! 

What You’ll Need: 
1/2 cup tbsp duck fat, tallow, or ghee
2 medium onions, diced
2 garlic cloves, finely chopped
1 lb sweet potatoes
1 lb parsnips
1.5 lb caribou, that you personally hunted
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp ground cumin
½ tsp ground turmeric
½ orange, grated zest only
2 tbsp coconut flour
8 oz chicken stock
1 tsp raw honey
2 eggs
salt and freshly ground black pepper

What To Do: 
Pre-Heat Oven to 400 Degrees
Grease a baking dish (or cast iron skillet) in coconut oil

For Pie Filling
Heat half the fat/tallow/ghee in a large frying pan over a medium heat
Add the onions and garlic and fry gently for 8-10 minutes
Add the spices, and allow them become fragrant for a few seconds
Increase the heat to high and add the ground caribou
Fry for 4-5 minutes, stirring to break up the mince, as it browns add the remaining fat/tallow/ghee
Sprinkle 1 tbsp coconut flour and stir in, then pour in the stock
Bring to a boil, then stir in the honey
Season to taste with salt and freshly ground black pepper, then reduce the heat to low-medium
Simmer for 12-15 minutes, then remove from the heat set aside to cool (It will thicken)

For The “Crust”
Boil the quartered sweet potatoes & parsnips in salted water until tender
Mash in a bowl with 1 tbsp coconut flour, 1 full egg and 1 yoke, save the white of that other egg for later
Mash/Mix until thickened
Add salt & pepper to taste

Assembly
In a baking dish distribute a layer of the mashed sweet taters/parsnip evenly
Spoon in the filling, the caribous filling, that you personally hunted
Distribute the remaining mash over the top
You can either smooth it over with a spoon, or if you like the rustic look, fork the top layer to give it texture
Brush the top with the saved egg white
Optional: Zest half an orange over the top

Bake for about 20 minutes or until the top has browned. Personally, I throw it up to broil for the last 5 minutes to really crisp the top layer.

Remove from oven.
Serve.
Eat your face off.
Have your website shut down the next day due to a wicked awesome shout out.

For the original recipe made with lamb (or ground beef) click here!