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Medallions of Caribou Loin with Huckleberry-Butter Sauce
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[size 2][font "Arial"]Serves 4 [/font][/size]

Ingredients: [ul] [li]1 2-pound Caribou loin [li]3 slices bacon [/li][/ul]Marinade [ul] [li]Marinade: [li]2 tablespoons salad oil [li]1/3 cup soy sauce [li]3/4 cup pineapple juice [li]1/3 cup sherry [li]8 cloves garlic, chopped [li]1/4 cup fresh ginger, chopped [li]1/4 cup fresh chives, chopped [/li][/ul]Sauce [ul] [li]Sauce: [li]1/4 cup fresh huckleberries (or lingonberries or blueberries) [li]1-1/2 cups burgundy [li]2 cups beef stock [li]1/2 cup sugar [li]1 rosemary sprig [li]1 bay leaf [li]1/2 teaspoon black pepper, cracked [li]1/2 cup cold butter chunks [/li][/ul]

Directions: [ol] [li]Make marinade: Mix all ingredients well. Place marinade and loin in plastic bag and marinade overnight in refrigerator. [li]Make sauce: In a sauté pan, add burgundy, stock, sugar, rosemary sprig, bay leaf, and pepper. Simmer until liquid is reduced by three-quarters. Remove from heat and slowly whisk in the cold butter chunks until all have blended. Strain and add the berries. [li]Remove loin from marinade and brown all sides of loin in a very hot sauté pan. Place the loin in a roasting pan and set the slices of bacon on top of the roast. Roast in a 325ºF oven an internal temperature of 120ºF is reached, about 12 to 15 minutes. [li]Remove from oven and let rest for 10 to 15 minutes before slicing into 1/2 -inch thick medallions. To serve, pour the sauce on the plate, and fan the medallions over the sauce. [/li][/ol]
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