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
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
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
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