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1
Cabbage: combine all ingredients and marinate in the refrigerator for at least 24 hours.
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2
Place marinated cabbage in a large pot, over low heat.
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3
Simmer for 1 1/2 hours, covered.
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4
Adjust seasoning.
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5
To reheat, saute cabbage over medium heat in 2 tablespoons of olive oil, just to heat and reserve.
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6
Preheat oven to 450 degrees F.
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7
Season loins liberally with kosher salt and pepper.
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8
Over medium high heat in whole butter, sear all sides.
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9
Place in oven for 7 to 10 minutes for rare to medium rare.
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10
Sauce: Place jus in saucepan and bring to a simmer.
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11
Place quince in jus, simmer for 5 minutes, then add cold butter, whisking gently.
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12
Before serving, finish with thyme.
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13
Place 1/4 of the cabbage in middle of plate.
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14
Place cake of semolina beside cabbage.
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15
Slice loin into 3 even slices and lay over the gratin.
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16
Drizzle quince and sauce around and on top of the caribou.
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17
Plate the remainder of the ingredients in the same way.
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18
In a covered pot, cook the quince over low heat in the syrup, lemon, and water.
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19
When the quince is almost fork tender (20 minutes), remover cover and continue to cook for 10 minutes until quince is fork tender.
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20
Let quince cool in liquid.
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Keep refrigerated.
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22
Bring milk to scald and add the butter, whisking quickly.
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23
While whisking, add semolina in a steady stream.
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24
Keep whisking until mixture thickens.
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25
Turn down heat and cook over low heat for 10 to 15 minutes.
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26
Remove from heat and whisk in the oka and yolks.
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27
Adjust seasonings.
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28
Transfer to a casserole and sprinkle the gratin with the Parmesan and breadcrumbs.
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29
Refrigerate until ready to use.
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30
Quarter for serving.
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31
Reheat in a 375 degree F oven for 12 to 15 minutes, gratin under a broiler to finish.
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32
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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33
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
