Loin of Yukon Caribou with Mulled Red Cabbage, Semolina Gratin, and Quince

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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