Recipe details

Far North Caribou with Spices, Apples and Molasses

Ingredients :

- 520 gr. of caribou leg* (cut it in 130 gr. portion)

- 3 Golden apples

- 15 ml (25gr.) of molasses

- 25 ml (25 gr.) of sherry vinegar

- 1/4 tsp (1gr.) of cinnamon, grounds aniseed and clove

- 400 ml of full-flavoured game-stock**

- 75 ml of Port

- Brown butter (if necessary)

- Some knobs of butter

- 2 Tbsp. (18gr.) of Sugar

Optionals :

* Deer, moose and others game animals can be used as a substitute for caribou

** Veal-stock could be used

Preparation :

Peel the apples and slice them in quarters. In a saucepan, cook them in caramelised sugar and some knob of butter.

Reserve.

For the sauce, let caramelise the molasses and vinegar in a saucepan, swill out with Port. Add spices and cook until reduced to 2/3.

Add the game-stock.

Add the browned butter if you prefer a thicker sauce.

For the meat, heat butter in a saucepan. Put down the joints, season with salt and pepper. Fry quickly until browning.

Finish in preheated oven at 200C (400F) for 4 to 6 minutes for a medium-rare cooking.

Cut joints in fine slices.

To serve, ladle the sauce into a plate, and place the caribou slices and the caramelised apples on top of the sauce.