Prep. time: 30 minutes
Cooking time: 15 minutes
Oven temperature: 175° C / 350° F
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.
Preparing the sauce
- place the cranberries, 100 ml (6 tbsp.) maple syrup and the lemon juice in a saucepan;
- bring to a boil; remove from the heat; drain the cranberries, reserving the juices;
- prepare the mirepoix: finely dice the carrot, onion and celery; set aside;
- place 40 g (3 tbsp.) clarified butter into a very hot pan; add the caribou trimmings, shallots, mirepoix and thyme and brown;
- add the red wine and reduce until the liquid has evaporated;
- 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
- preheat the oven to 200°C (400°F);
- place the remaining clarified butter into a hot pan over the heat;
- sear the caribou rack on both sides; season with salt and pepper;
- pour 50 ml (3 tbsp.) maple syrup on the meat side; cover with bread crumbs;
- place in the oven for 15 minutes (10 minutes for lamb racks).
- remove the rack from the oven; let rest a few minutes to allow the meat to relax;
- cut into 8 nice chops;
- spoon some sauce onto the plates;
- place 2 chops on each plate, slightly overlapping;
- 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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