WILD GAME Recipes

 

Sauteed Caribou with Orange-Rosemary Sauce

 

INGREDIENTS:

4-6 lbs Caribou

Slice caribou into 2 oz.. medallions, preparing 3-4 medallions per person

Orange-Rosemary Sauce
1 qt. heavy cream
Peel of one grated orange
Juice of one orange
1 tsp. ground rosemary
1 Tbsp. whole rosemary
Pinch salt
1 tsp. black pepper
2 Tbsp. Brandy
1 tsp. garlic powder
1 tsp. whole thyme
1 Tbsp. Dijon mustard
1 Tbsp. crushed green peppercorns
½ cup deer stock

 

Directions:

In a medium saucepan heat stock and reduce by one half. Add remaining ingredients and bring to a low boil. Thicken with roux to desired consistency. Lightly flour caribou medallions and saute in butter until medium rare, about 1 ½ minutes on each side. Arrange on serving platter. Top with sauce and garnish with fresh rosemary. This recipe also works well with antelope, deer and elk. Be sure to trim as much fat and sinew as possible from the meat before cooking.

 

 

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