- 1-1/2 pounds trimmed Caribou sirloins or tenderloins, cut into 2x1x1 strips
- 1/2 cup thinly sliced scallions
- 2 tablespoons dark soy sauce, or regular soy sauce
- 1 teaspoon sugar
- 5 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 cloves garlic, minced
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon crumbled whole dried thyme leaves
- 1 pound portobello mushrooms
- salt and freshly ground black pepper
- 1 cup rich beef stock
- 1 cup dry white French vermouth
- In a bowl, combine the caribou, scallions, soy sauce, 3 tablespoons of the olive oil, the lemon juice, garlic, pepper, and thyme. To marinate, cover and refrigerate 2 hours or longer. Remove mushroom stems and save them for another use. Slice the caps about 1/2 inch thick. Heat the remaining 2 tablespoons olive oil in a large skillet over medium high heat. Add the mushrooms and stir well. Sprinkle with salt and pepper and cook, stirring frequently, until the mushrooms are tender, about 5 minutes. Remove the mushrooms and any liquid from the pan and set aside. Place the pan over medium high heat and add about half the caribou with any marinade that adheres to it. Separate the caribou pieces, so they don’t steam as they cook. For rare or medium-rare, brown on all sides for about 2 minutes total. Remove from the pan and keep warm. Repeat with remaining caribou.
- Pour off any fat remaining in the skillet, leaving any browned bits of meat. Add the beef stock and vermouth to the pan and return it to medium high heat. Stir well, scraping the bottom of the pan with a wooden spoon to dislodge to browned bits, and boil until the liquid I s reduced and slightly thickened. Decrease the heat to medium or medium low. Add the mushrooms and cook for a few seconds, while stirring, then add the caribou with any juices and cook briefly, continuing to stir, just until the meat is heated thoroughly. Serve immediately.