Juniper Marinated Medallions of Caribou Fillet

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4 Servings

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Juniper Marinated Medallions of Caribou Fillet Ingredients

10 Juniper berries 1 Sprig rosemary
2 tb Oil Salt
2 lb Fillet of caribou Fresh ground black pepper
1 Onion; chopped Flour for coating
1 Carrot; diced Butter for frying
2 c Red wine 4 tb Cream
2 Cloves 1 tb Black currant jam
1 Bay leaf

Instructions for Juniper Marinated Medallions of Caribou Fillet

Fry the crushed juniper berries in the oil until they change colour slightly. Cool. Marinate the caribou fillet in this oil and juniper mixture overnight, in a cool place. Cut the caribou fillet into steaks, or medallions, about 3/4 inch thick. Trim the edges then set the medallions aside. Fry the trimmings in a little oil until brown and crispy. Add the chopped onion and carrot and fry gently until onion is golden brown. Pour in the red wine, add the cloves and herbs and reduce gently til half volume. Strain and set sauce aside. Season the medallions with pepper, toss in flour and then fry in butter until well browned but pink inside. Salt them and put on one side to keep warm. Pour some of the sauce into the frying pan and scrape to mix in the meat juices. Add the cream, and stir to incorporate it into the sauce; do not allow to boil. Finally, add the black currant jam. Pour the sauce over and serve. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/caribou.zip

Main Ingredient: BeefCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Game Caribou Steak Cream Butter Carrot Onion Wine Red wine Beef
for flavor and categorization