Caribou Steaks with Whisky Sauce
Submitted by headnurse232
Pan-seared caribou steaks draped in a smoky Scotch whisky sauce spiked with tart cranberries, orange juice, and currant jelly for a wild game dinner that tastes like the Canadian wilderness.
YIELD
4 servingsPREP
5 minCOOK
1 hrsREADY
1 hrsIf you’ve got caribou in the freezer from hunting season, this is the recipe that’ll make everyone at the table go quiet while they eat.
The whisky sauce walks the line between sweet and sharp, with crushed cranberries and citrus cutting through the rich, lean meat.
Caribou cooks fast and dries out if you’re not careful, so keep the heat high and the timing short for steaks that stay tender.
Chef Tips
- Pull the steaks when they’re still pink in the center (caribou is very lean and gets tough when overcooked)
- Venison or elk steaks work just as well if caribou isn’t available
- Use a good quality Scotch for the sauce - the flavor really comes through
- Let the steaks rest for 5 minutes after cooking so the juices redistribute
Ingredients
Directions
Combine 1 tablespoon. butter, shallots and berries in a sauce pan.
Cook over medium heat until shallots soften.
Add Scotch whiskey and heat until just boiling.
Stir in orange juice, lemon juice, jelly and mustard.
Heat until boiling.
Combine cornstarch with water.
Stir into sauce; cook until thickened and set aside.
In a frying pan melt the remaining 1 tablespoon. butter and sauté the steaks.
Do not overcook.
Serve immediately with sauce.
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