Caribou Tenderloin in Cider Sauce



  • 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


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.



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