Caribou Roast In Gin Recipes

CARIBOU ROAST IN GIN

Steps:

• Combine all the marinade ingredients except the gin.
• Bring to a boil and simmer about 5 minutes, remove from the heat, add gin and cool.
• Place roast in marinade to cover.
• Let stand refrigerated for 48 hours or more.
• Remove from the marinade; place on a roasting rack in a large roasting pan and drape with bacon.
• Roast uncovered in a preheated 350 degree F.
• oven for 15 min per pound.
• Remove the bacon for the last 30 minutes of cooking and baste roast with the strained marinade and pan drippings.
• Remove the roast and let sit 5-10 min before carving.
• With a little butter and flour make a gravy from the pan drippings and balance of the marinade.
• The gin is juniper flavored alcohol and juniper is a traditional game flavoring.
• The gin works quite well if you don't have any whole juniper berries available.

BUTTER ROASTED CARIBOU LOIN, MASHED POTATOES WITH ROASTED GARLIC AND BACON, SAUTEED VEGETABLES, WILD MUSHROOM SAUCE WITH CURRANT JELLY

Steps:

• Caribou Loin and Sauce: Preheat oven to 350 degrees F.
• Put 2 1/2 ounces of butter and 1 tablespoon of vegetable oil in a large saute pan and heat. Season the caribou with salt and pepper. Sear caribou over low heat. Remove the meat from the pan, add the wild mushrooms and shallots. After searing the meat, put it in a pan and cook in the oven for 15 minutes. It is very important that you served this meat rare or medium rare.
• Deglaze the pan with the red wine. Add the veal stock and the currant jelly. Reduce the mixture by half. Add salt and pepper, to taste.
• Potatoes: Bring a large pot of salted water to a boil. Peel the potatoes and boil for 20 to 25 minutes. Drain the potatoes and mash. Place back in the pot with 1-1/2 ounce of butter, the mashed roasted garlic, the roasted bacon and the hot milk.
• Vegetables: Working in batches, in a large saute pan over high heat, melt butter and toss to heat vegetable through. Season with salt and pepper.
• Dressing of the plate: In a plate, place a quenelle of mashed potato, the blanched vegetables on the side and then the meat. Pour the sauce on the meat.