Caribou Bhajee Recipes

CARIBOU BHAJEE

Steps:

• Mix together curry powder, ginger, tamarind paste, garlic, and cinnamon and add enough malt vinegar to form a thin marinade. Place meat in a 1-gallon re-sealable plastic bag, pour in the marinade and mix thoroughly. Refrigerate for 24 to 36 hours. Longer is better.
• Melt butter in large, deep pan and sprinkle with black pepper. Cook on medium for 1 minute. Add onions and cook on high until translucent. Blend in the tomatoes, pepper, and chiles and cook on high until tomatoes have rendered down, about 7 minutes.
• Pour in all of the marinade and meat. Bring up to a rolling boil and fold in the mushrooms. Reduce heat, cover, and simmer for 20 minutes. Add the pineapple and sea salt, add hot water if necessary, and simmer another 6 minutes. Serve over a bed of basmati rice and garnish with coriander leaves.

BUTTER ROASTED CARIBOU LOIN, MASHED POTATOES WITH ROASTED GARLIC AND BACON, SAUTEED VEGETABLES, WILD MUSHROOM SAUCE WITH CURRANT JELLY

Steps:

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

"CARIBOU" STEW

Steps:

• In a large pot, place meat, carrots, onions, celery, potatoes, tomatoes, garlic, and bay leaf, and add beef stock and wine. Bring to a boil, then reduce heat to low and simmer for about 45 minutes. Mix flour and melted butter in a small bowl and add to stew to thicken. Add thyme, rosemary, and salt and pepper, and continue to simmer until meat is fork tender, about 30 minutes.