Ingredients
- 4 (4-ounce) portions caribou
- 2 1/2 ounces butter
- 6 1/2 ounces wild mushrooms
- 2 tablespoons currant jelly
- 1 shallot, minced
- 1 cup veal stock
- 3/4 cup red wine
- Salt and pepper
Mashed potatoes:
- 5 large Yukon gold potatoes
- 1 small head garlic, roasted and mashed
- 1 1/2 ounces butter
- 3 1/2 ounces bacon, cooked and chopped fine
- 1/2 cup milk, hot
Vegetables:
- 1/4 pound asparagus, peeled and blanched
- 1/4 pound snow peas, trimmed and blanched
- 1/4 pound bok choy, blanched
- 1/4 pound string beans, trimmed and blanched
- Butter, for sauteing
- Kosher salt and freshly ground black pepper
Directions
Caribou Loin and Sauce: Preheat oven to 350 degrees F.
Put 2 1/2 ounces of butter and 1 tablespoon of vegetable oil in a large saute pan and heat. Season the caribou with salt and pepper. Sear caribou over low heat. Remove the meat from the pan, add the wild mushrooms and shallots. After searing the meat, put it in a pan and cook in the oven for 15 minutes. It is very important that you served this meat rare or medium rare.
Deglaze the pan with the red wine. Add the veal stock and the currant jelly. Reduce the mixture by half. Add salt and pepper, to taste.
Potatoes:
Bring a large pot of salted water to a boil. Peel the potatoes and boil for 20 to 25 minutes. Drain the potatoes and mash. Place back in the pot with 1-1/2 ounce of butter, the mashed roasted garlic, the roasted bacon and the hot milk.
Vegetables:
Working in batches, in a large saute pan over high heat, melt butter and toss to heat vegetable through. Season with salt and pepper.
Dressing of the plate: In a plate, place a quenelle of mashed potato, the blanched vegetables on the side and then the meat. Pour the sauce on the meat.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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