Vadzaih: Cooking Caribou from Antler to Hoof

The Caribou cookbook has arrived!  Learn how to use all parts of the caribou. Traditional recipes such as ch’itsuh (pemmican), head cheese, and Caribou Bone Broth combined with new recipes such as Caribou Wonton Soup and Mushroom and Caribou Brain Ravioli.

Vadzaih: Cooking Caribou from Antler to Hoof" published by The Prcupine Caribou Management Board
“Vadzaih: Cooking Caribou from Antler to Hoof” published by The Porcupine Caribou Management Board

Created by working with cooks from the Gwich’in community of Old Crow, “Vadzaih”  explains not only their techniques but also about the close relationship that their community has with the Caribou, and their sense of responsibility for the stewardship of the herd and the land.

Published by the Porcupine Caribou Management Board and the Vuntut Gwitchin First Nation of Old Crow with the assistance of Yukon chef Miche Genest, writer and producer Kelly Milner, photographer Cathie Archbould.

“Vadzaih”, the Caribou Cookbook, is now available at Mac’s Fireweed Books in Whitehorse with more retailers soon to come.

 

Caribou Wonton Soup, image by Cathie Archbould
Caribou Wonton Soup, image by Cathie Archbould

 

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