Caribou
Selected by discriminating game eaters over any other venison, caribou is known
to be the essence of culinary delights offering a most exquisite taste.
Point of information: Venison which
is commonly thought of as deer, is a term that is broadly
used to include the meats from elk, moose, caribou, &
antelope.
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8-Bone French Rack
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Denver Legs
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Ground Caribou
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Caribou "Carré Français"
courtesy of Laurier Therrien
6 servings, (3.5 lbs) caribou French rack
Honey and Ginger Sauce
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2 tbsp - butter
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2 tbsp - shallots
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1/2 cup - red wine
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5 cups - brown stock or demi-glace
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2 tbsp - ginger, chopped and blanched
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1/4 - cup honey (preferably buckwheat)
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To taste - salt and pepper
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100 ml - 35% cream
Sear the meat on all sides in a skillet on high heat. Add salt and pepper
and cook in a roasting pan at 300°F for 30 minutes. Remove it from
the oven and cut the meat between the ribs to make a cutlet presentation. The
meat should be cooked on the rare side.
In the meantime, melt the butter in a sauce pan and sauté the shallots.
Add the red wine and let it reduce by half. Add the stock or
demi-glace and bring the mixture to a boil. At the same time in a
separate pan, boil the fresh chopped ginger for one minute, drain and add it to
the sauce. Reduce the heat to a minimum and add the honey while stirring.
Season with the salt and pepper, and the cream and mix well. Serve
immediately with the cutlets. Garnish with wild rice and fresh cooked
vegetables.
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