Cabbage:

• 4 cups shredded red cabbage
• 4 ounces red wine
• 2 ounces sherry vinegar
• 1 peeled and diced Granny Smith apple
• 1 small white onion, sliced
• 4 tablespoon maple syrup (Canadian)
• 2 (4 ounce) rashers bacon, diced
• 1 cinnamon stick
• 1 teaspoon ground juniper berries
• 1 teaspoon caraway seeds
• 2 teaspoons olive oil
• 4 (6-ounce) filets caribou (from the saddle)
• Kosher salt and freshly ground black pepper
• 2 tablespoons butter

Sauce:

• 8 ounces concentrated veal or caribou jus
• 2 ounces cold sweet butter, diced
• 1 teaspoon thyme leaves
• 8 pieces Cooked Quince, recipe follows
• Semolina Gratin, recipe follows

Quince:

• 1 large quince, peeled, cored and cut into 8 wedges
• 4 ounces simple syrup (equal parts sugar and water brought to a boil and allowed to cool)
• 1 lemon, juiced
• 2 ounces water

Semolina Gratin:

• 1 quart milk
• 1/4 cup sweet butter
• 1 1/4 cups semolina
• 1/2 cup grated oka (semi-soft cheese similar to smoked gouda)
• 2 egg yolks
• Salt and freshly ground black pepper
• 1/4 cup Parmesan
• 1/4 cup bread crumbs