Rack of Caribou with Cranberry Sauce and Maple Recipe
Rack of Caribou with Cranberry Sauce and Maple
The Cuisine of the Laurentians
Total time: 30 to 60 minutes

Prep. time: 30 minutes
Cooking time: 15 minutes
Oven temperature: 175° C / 350° F

Difficulty: Requires a certain dexterity
Chef's Note

An original recipe from Pier Cousineau of Aux Truffes in Tremblant, Quebec

If caribou is unavailable, you could use 2 racks of lamb.

I suggest a ragout of wild mushrooms and a potato cake as accompaniments. 

- 1 rack of Caribou with its trimmings
- 1/2 carrot
- 1/2 onion
- 1/2 celery stalk
- 3 shallots
- 3 sprigs of thyme
- 125 ml (1/2 cup) breadcrumbs
- 150 ml (10 tbsp.) Maple Syrup
- 100 g (3 1/2 oz.) Cranberries
- 1/2 lemon
- 85 g (1/3 cup) clarified butter
- 250 ml (1 cup) veal stock
- Salt and pepper
- 125 ml (1/2 cup) red wine

Preparing the sauce

  1. place the cranberries, 100 ml (6 tbsp.) maple syrup and the lemon juice in a saucepan;
  2. bring to a boil; remove from the heat; drain the cranberries, reserving the juices;
  3. prepare the mirepoix: finely dice the carrot, onion and celery; set aside;
  4. place 40 g (3 tbsp.) clarified butter into a very hot pan; add the caribou trimmings, shallots, mirepoix and thyme and brown;
  5. add the red wine and reduce until the liquid has evaporated;
  6. add the reserved cranberry juices; add the thickened veal stock; reduce over low heat; strain the sauce; add the cranberries; keep hot. 

Preparing the caribou

  1. preheat the oven to 200°C (400°F);
  2. place the remaining clarified butter into a hot pan over the heat;
  3. sear the caribou rack on both sides; season with salt and pepper;
  4. pour 50 ml (3 tbsp.) maple syrup on the meat side; cover with bread crumbs;
  5. place in the oven for 15 minutes (10 minutes for lamb racks).


  1. remove the rack from the oven; let rest a few minutes to allow the meat to relax;
  2. cut into 8 nice chops;
  3. spoon some sauce onto the plates;
  4. place 2 chops on each plate, slightly overlapping;
  5. garnish with an edible flower such as a nasturtium for a touch of color; serve the accompanying vegetables on the side. 

Madiran from southwestern France

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