Juniper Marinated Medallions of Caribou Fillet
Juniper Marinated Medallions of Caribou Fillet recipe
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | each |
juniper berries
|
*
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | pounds |
caribou
fillet |
|
| 1 | each |
onions
chopped |
|
| 1 | each |
carrots
diced |
|
| 2 | cups |
red wine
|
*
|
| 2 | each |
cloves
|
*
|
| 1 | each |
bay leaves
|
*
|
| 1 | sprig |
rosemary leaves
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
fresh, ground |
*
|
| 1 | x |
all-purpose flour
for coating |
*
|
| 1 | x |
butter
for frying |
*
|
| 4 | tablespoons |
cream
|
|
| 1 | tablespoon |
fruit jam
black current |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | each |
juniper berries
|
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 907.2 | g |
caribou
fillet |
|
| 1 | each |
onions
chopped |
|
| 1 | each |
carrots
diced |
|
| 473 | ml |
red wine
|
*
|
| 2 | each |
cloves
|
*
|
| 1 | each |
bay leaves
|
*
|
| 1 | sprig |
rosemary leaves
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
fresh, ground |
*
|
| 1 | x |
all-purpose flour
for coating |
*
|
| 1 | x |
butter
for frying |
*
|
| 6E+1 | ml |
cream
|
|
| 15 | ml |
fruit jam
black current |
|
Directions
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 ¾ 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.
