Medallions of Caribou Loin with Huckleberry-Butter Sauce



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



Make marinade: Mix all ingredients well. Place marinade and loin in plastic bag and marinade overnight in refrigerator. 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. 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. 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.



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