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1
Caribou Loin and Sauce: Preheat oven to 350 degrees F.
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2
Put 2 1/2 ounces of butter and 1 tablespoon of vegetable oil in a large saute pan and heat.
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3
Season the caribou with salt and pepper.
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4
Sear caribou over low heat.
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5
Remove the meat from the pan, add the wild mushrooms and shallots.
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6
After searing the meat, put it in a pan and cook in the oven for 15 minutes.
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7
It is very important that you served this meat rare or medium rare.
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8
Deglaze the pan with the red wine.
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9
Add the veal stock and the currant jelly.
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10
Reduce the mixture by half.
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11
Add salt and pepper, to taste.
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12
Potatoes:
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13
Bring a large pot of salted water to a boil.
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14
Peel the potatoes and boil for 20 to 25 minutes.
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15
Drain the potatoes and mash.
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16
Place back in the pot with 1-1/2 ounce of butter, the mashed roasted garlic, the roasted bacon and the hot milk.
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17
Vegetables:
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18
Working in batches, in a large saute pan over high heat, melt butter and toss to heat vegetable through.
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19
Season with salt and pepper.
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20
Dressing of the plate: In a plate, place a quenelle of mashed potato, the blanched vegetables on the side and then the meat.
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21
Pour the sauce on the meat.
