Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 juniper berries
2 tb oil
2 lb fillet of caribou
1 onion; chopped
1 carrot; diced
2 c red wine
2 cloves
1 bay leaf
1 sprig rosemary
1 salt
1 fresh ground black pepper
1 flour for coating
1 butter for frying
4 tb cream
1 tb black currant jam

Fry the crushed juniper berries in the oil until they change colour
slightly. Cool. Marinate the caribou fillet in this oil and juniper mixture
overnight, in a cool place. Cut the caribou fillet into steaks, or
medallions, about 3/4 inch thick. Trim the edges then set the medallions
aside.

Fry the trimmings in a little oil until brown and crispy. Add the chopped
onion and carrot and fry gently until onion is golden brown. Pour in the
red wine, add the cloves and herbs and reduce gently til half volume.
Strain and set sauce aside.

Season the medallions with pepper, toss in flour and then fry in butter
until well browned but pink inside. Salt them and put on one side to keep
warm.

Pour some of the sauce into the frying pan and scrape to mix in the meat
juices. Add the cream, and stir to incorporate it into the sauce; do not
allow to boil. Finally, add the black currant jam.

Pour the sauce over and serve.

,N0^00000
,N0^00000
,N0^00000
-----

Browse by categories