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Butter Roasted Caribou Loin, Mashed Potatoes with Roasted Garlic and Bacon, Sauteed Vegetables, Wild Mushroom Sauce with Currant Jelly Recipe

Butter Roasted Caribou Loin, Mashed Potatoes with Roasted Garlic and Bacon, Sauteed Vegetables, Wild Mushroom Sauce with Currant Jelly Recipe

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Butter Roasted Caribou Loin, Mashed Potatoes with Roasted Garlic and Bacon, Sauteed Vegetables, Wild Mushroom Sauce with Currant Jelly

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Ingredients:

Serving

4 (4-oz) portions caribou
2 1/2 oz butter
6 1/2 oz wild mushrooms
2 tbsp currant jelly
1 shallot, minced
1 cup veal stock
3/4 cup red wine
salt and pepper
5 large yukon gold potatoes
1 small head garlic , roasted and mashed
1 1/2 oz butter
3 1/2 oz bacon, cooked and chopped fine
1/2 cup milk, hot
1/4 lb asparagus, peeled and blanched
1/4 lb snow peas, trimmed and blanched
1/4 lb bok choy, blanched
1/4 lb string beans, trimmed and blanched
butter, for sauteing
kosher salt and freshly ground black pepper

Directions:

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.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	474.04 Kcal (1985 kJ)
Calories from fat	284.01 Kcal
		% Daily Value*
Total Fat	31.56g	49%
Cholesterol	110.99mg	37%
Sodium	654.7mg	27%
Potassium	662.58mg	14%
Total Carbs	22.24g	7%
Sugars	12.52g	50%
Dietary Fiber	3.88g	16%
Protein	20.14g	40%
Vitamin C	21.8mg	36%
Vitamin A	1.7mg	57%
Iron	35.5mg	197%
Calcium	121.3mg	12%

Amount Per 100 g
Calories	116.09 Kcal (486 kJ)
Calories from fat	69.55 Kcal
		% Daily Value*
Total Fat	7.73g	49%
Cholesterol	27.18mg	37%
Sodium	160.33mg	27%
Potassium	162.26mg	14%
Total Carbs	5.45g	7%
Sugars	3.07g	50%
Dietary Fiber	0.95g	16%
Protein	4.93g	40%
Vitamin C	5.3mg	36%
Vitamin A	0.4mg	57%
Iron	8.7mg	197%
Calcium	29.7mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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