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Cardamom-Crusted Alaskan Caribou with Spicy Gingerbread, Boniato Squash Puree, and Port Wine Cranberry Essence Recipe

Cardamom-Crusted Alaskan Caribou with Spicy Gingerbread, Boniato Squash Puree, and Port Wine Cranberry Essence Recipe

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Cardamom-Crusted Alaskan Caribou with Spicy Gingerbread, Boniato Squash Puree, and Port Wine Cranberry Essence

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Ingredients

Count

Nutrition

18062

Calories

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Ingredients:

Serving

4 eggs
8 oz brown sugar
1 1/2 cups molasses
1 1/2 cups melted butter
1 1/4 lb flour
3/4 oz baking soda
1 tsp baking powder
3/4 oz ground ginger
1/2 oz ground cinnamon
1/2 tbsp ground clove
1/2 tbsp ground nutmeg
1/2 cup minced shallots
1/2 oz salt
1 oz ground black peppercorns
16 oz hot water
2 boniato, diced into 1-inch squares
3 quarts salted water
8 oz whole butter
sea salt and freshly ground white pepper
6 oz ground cardamom
2 oz ground white pepper
3 oz garlic powder
5 bay leaves
2 oz ground coriander
2 oz ground juniper
6 oz brown sugar
3 oz kosher salt
3 lb caribou loin
2 oz whole butter
1/4 cup whole butter
1 large carrot, diced
1 celery stalk, diced
1/4 cup minced shallot
1 tbsp black peppercorns
2 sprigs thyme
1 1/2 quarts port wine
1 quart cranberry juice
2 oranges , zested
2 cloves garlic
1 quart veal stock
2 oz sugar
2 oz orange juice
6 oz whole cranberries
1 baking potato , like russets
1/2 cup clarified butter
6 sprigs tarragon

Directions:

Gingerbread: Preheat oven to 350 degrees F.
Mix eggs to smooth. Add sugar, molasses, and melted butter. Mix well. Blend in all dry ingredients, including the shallots until smooth. Add water and incorporate completely. Butter individual bundt or cupcake molds and fill half way. Bake until a toothpick comes out semi-dry. Reserve at room temperature.
Boniato Puree: Place the boniato in water and bring to a boil. Simmer until tender, approximately 30 minutes. Process through food mill and blend in whole butter. Season with sea salt and ground white pepper. Reserve hot in pastry bag with plain piping tip.
Caribou: Grind the cardamom, white pepper, garlic powder, bay leaves, ground coriander, ground juniper berry, brown sugar, and kosher salt together in coffee grinder. Evenly coat caribou with mixture and sear in whole butter to light golden brown. Cook to rare and reserve.
Sauce: Heat butter in saucepan to golden brown, add carrot, celery, and shallot. Cook on medium heat to golden brown. Add peppercorns and thyme. Next add port wine and reduce by half. Add cranberry juice and reduce again by half. Add orange zest, garlic, and veal stock. Cook on medium, simmer until sauce reduces by at least half and is desired consistency. Strain and reserve hot. Place sugar, orange juice, and cranberries in a small pot and cook on low until all the liquid has evaporated. Reserve.
Garnish: Preheat oven to 300 degrees F.
Slice potato paper-thin and stamp out into 1 1/4-inch circles. Brush butter onto parchment paper and form a galette by alternating potatoes with tarragon to form a complete ring. Bake for 1 to 1 1/2 hours between buttered parchment paper. Cook to golden brown. Reserve.
Presentation: Place gingerbread in center of plate and pipe a semi circle of boniato puree around. Next, slice caribou 1/6 of an inch thick and fan around puree. Ladle sauce over meat and dollop cranberries throughout. Accent plate with potato galette and serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	18062 Kcal (75622 kJ)
Calories from fat	7277.09 Kcal
		% Daily Value*
Total Fat	808.57g	1244%
Cholesterol	2441.64mg	814%
Sodium	64806.34mg	2700%
Potassium	21801.49mg	464%
Total Carbs	2270.12g	757%
Sugars	1124.25g	4497%
Dietary Fiber	203.01g	812%
Protein	203.44g	407%
Vitamin C	660.3mg	1101%
Vitamin A	7.5mg	251%
Iron	147.5mg	820%
Calcium	5573.6mg	557%

Amount Per 100 g
Calories	170.67 Kcal (715 kJ)
Calories from fat	68.76 Kcal
		% Daily Value*
Total Fat	7.64g	1244%
Cholesterol	23.07mg	814%
Sodium	612.38mg	2700%
Potassium	206.01mg	464%
Total Carbs	21.45g	757%
Sugars	10.62g	4497%
Dietary Fiber	1.92g	812%
Protein	1.92g	407%
Vitamin C	6.2mg	1101%
Vitamin A	0.1mg	251%
Iron	1.4mg	820%
Calcium	52.7mg	557%

* 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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