Everything Newfoundland & Labrador with its Culture, Cuisine and Traditions

Caribou Ringalls

I was first introduced to Caribou Ringalls back in 1981 when I was stationed in Happy Valley-Goose Bay, Labrador (by my neighbour Stan Lucas).  At first I was reluctant to try it, however, upon tasting it, I thought it was absolute delicious.

It is a simple recipe using caribou meat, salt pork, onions, all-purpose flour, salt & pepper to taste, battered and deep fried. There are many variations of this dish, some using ground caribou and raw salt pork or other wild game. I have experimented with this dish many times and I believe my recipe will tell the tale. Try it and let me know how it turns out.

Makes approx 16 patties


  • 1 lb caribou meat (¼“  cubes)
  • ¼ cup salt pork (finely chopped)
  • 1 med onion (finely chopped)
  • 1 garlic clove (minced)
  • 1½ tbsp all-purpose flour
  • 2 tbsp water (or milk)
  • 1 cup cooked mash potatoes
  • Salt & pepper to taste


In a skillet, low-med heat, fry salt pork until fat is rendered or extracted. Set aside. In a bowl, add cubed meat, rendered pork, onion, flour, water and mash potato. Season to taste. Mix all ingredients until well blended. Roll into small balls and flatten slightly into little patties. Place patties in batter (see below for recipe) and deep-fry at 360F until golden brown.




  • 1 cup all-purpose flour
  • 1 egg
  • ½ tsp sugar
  • 1 cup milk or water
  • 1 tsp salt
  • 3 tsp vegetable oil


In a bowl, mix all ingredients until batter is smooth. This batter can be use for meat, fish or vegetables.

firk – to bustle about




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