INGREDIENTS:

• 1 lb. caribou tenderloin
• ½ tsp. black pepper
• ½ tsp. sage
• ½ tsp. thyme
• ½ tsp. ginger
• ½ tsp. cinnamon
• ½ tsp. salt
• 1 tbs. canola oil
• 1 onion, minced
• 1 large apple, peeled and chopped
• ½ cup apple cider
• boiled rice

Directions:

Slice caribou crosswise into 8 medallions. Mix seasonings together and use all to coat caribou slices. In a skillet heat the oil end briefly sear the caribou on both sides until brown. Remove the caribou to a platter and cover to keep warm. To the oil in the skillet, add the onions and sauté until half cooked; add chopped apples and cook until onions are clear; add apple cider to the skillet and heat to simmer. Place caribou slices in simmering liquid, cover and simmer very slowly for 20 to 30 minutes. Serve over boiled rice.