- 1/4 cup [60 mL] oil
- 3 pounds [1.4 kg] rack of caribou
- Salt and pepper, to taste
- 2 tablespoons [30 g] butter
- 2 tablespoons [30 mL] shallots, chopped
- 1/2 cup [125 mL] red wine
- 4 cups [1 L] demi-glace sauce [commercial]
- 2 tablespoons [30 mL] freshly chopped gingerroot
- 1/4 cup [60 mL] honey
- 1/3 cup + 5 teaspoons [105 mL] heavy cream [35%m.s.g.]
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- Preheat oven at 300°F [150°C].
- Into a large frypan, heat oil over high heat; brown caribou for approximately 2 minutes each side.
- Salt and pepper.
- Transfer caribou into a roasting pan; roast into preheated oven for apporximately 30 minutes.
- Cut rack into cutlets; keep warm.
- Melt butter into a saucepan; brown shallots for 2 to 3 minutes.
- Pour in red wine; boil until reduced to about half the liquid.
- Stir in demi-glace sauce; bring to a boil.
- Meanwhile, into a small saucepan half-filled with boiling water, blanch gingerroot for 1 minute; strain and mix into sauce.
- Lower heat, stir in honey, season with salt and pepper and stir in cream; reheat.
- Pour sauce over reserved warm caribou cutlets.
- Serve immediately.
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