In a saucepan on medium heat, add all ingredients for the Chile Maple Glaze and reduce by half. Be careful not to allow to boil over.
Preheat oven to 450 degrees F.
Season tenderloin with salt and pepper. Sear tenderloin in a saute pan, roast in a hot oven until medium rare, and then brush with glaze and cook another couple minutes. Caribou should be served rare because of its leanness, veal medium rare, and pork medium. Transfer meat from the pan to a cutting board and add the glaze to pan with veal stock and butter. Reduce until thickened and season with salt and pepper. Serve with Braised Red Cabbage and Sweet Potato Puree.
In a heavy-bottomed pot on medium heat, melt the butter in the oil. Add the bacon and onions and cook for 2 to 3 minutes. Add the remaining ingredients and cover. Turn down the heat to low. Cook for 20 minutes, stirring every few minutes. When cabbage is tender, season with salt and pepper.
Place all ingredients into a large pot, bring to a simmer, and cook for 30 minutes. Strain off excess liquid, puree, and season.
Recipe courtesy of Joey Altman, copyright 2001