Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

SAUTÉED MEDALLIONS OF CARIBOU




Source of Recipe


Upper Canada Brewery


List of Ingredients




8-10 oz. Caribou tenderloin, 1 – 1-1/4 oz. Slices
1 tbsp. shallots, chopped fine
1 tsp. black peppercorns, cracked
1 tsp. green peppercorns, in brine
1 tsp. pink peppercorns, cracked
2 oz. demi-glace or brown sauce
4 oz. heavy cream
2 oz. clarified butter or oil
1 tsp. garlic, chopped fine
1 oz. armagnac
4 oz. Upper Canada Dark Ale
½ tsp. brown sugar
Salt to taste


Recipe



Sauté medallions in butter or oil. Remove from the pan and keep warm.
Drain off the excess fat from the pan.
Add the shallots, then the garlic and peppercorns. Deglaze with Armagnac.
Stir in Upper Canada Dark Ale and bring to a boil.
Reduce to about half. Add the cream, demi-glace and brown sugar.
Add salt to taste.
Place medallions on hot plates, garnish with chiffonade carrots, leeks and pommes gaufrettes.