Juniper Marinated Caribou Medallions

Juniper Marinated Caribou Medallions Recipe

Serves 4
Marinate Time: Overnight


4 Caribou Medallion Steaks (4 oz ea)
5 Juniper Berries, crushed
1 Tbsp Oil
1 small Onion, chopped
1 small Carrot, diced
1 cup Red Wine
1 Clove
1 Bay Leaf
1 sprig Rosemary
fresh ground Black Pepper
Flour, for coating
Butter, for frying
2 Tbsp Cream
1/2 Tbsp Black Currant Jam


Fry the crushed juniper berries in the oil until they change color slightly. Cool, then marinate the caribou steaks in oil and juniper mixture overnight, in a cool place.

Fry the chopped onion and carrot gently until onion is golden brown. Pour in the red wine, add the cloves and herbs and reduce gently until volume is reduced by half. Strain and set sauce aside.

Preheat oven to 225F. Season the medallions with pepper, toss in flour and then fry in butter until well browned but still pink inside. Salt them and put in oven 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.

Remove caribou medallions from oven. Pour the sauce over on individual plates and serve with fresh steamed vegetables.

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