Caribou Stew with Wild Mushrooms and Barley

In a bowl, combine flour, salt, and pepper. Dredge the caribou meat in the flour mixture, shaking off any excess.

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the caribou meat in batches, ensuring not to overcrowd the pot. Remove the browned meat and set aside.

Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.

Add the wild mushrooms to the pot and cook until they release their moisture and start to brown, about 5-7 minutes.

Stir in the tomato paste and cook for 1 minute.

Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Let the wine reduce slightly, about 2 minutes.

Return the browned caribou meat to the pot. Add the beef broth, thyme, and bay leaf. Bring the stew to a simmer, then reduce the heat to low, cover, and cook for 2-2.5 hours, or until the caribou meat is very tender.

Stir in the pearl barley and cook for another 30-45 minutes, or until the barley is tender.

Remove the bay leaf before serving. Garnish with fresh parsley.

Serve hot with crusty bread or bannock.