Caribou Over Smoky Potatoes
Measure |
Ingredients |
Prepare |
|
| 4 | Caribou Steaks (6 to 8 oz.) | ||
| Salt and Pepper | As needed | ||
| 1 tablespoon | Butter | Clarified | |
| 1 tsp | Olive oil | ||
| 1 tsp | Garlic | Chopped | |
| 1 tablespoon | Shallots | Chopped | |
| 1/4 cup | Port wine | ||
| 1/2 cup | Chicken stock | ||
| 1/2 cup | Crimini mushrooms |
Thick slice | |
| 1/4 cup | Tomatoes |
Chopped, seeded | |
| 1 tablespoon | Oregano | Chopped | |
| 1 tablespoon | Parsley | Chopped | |
| 1 tsp | Rosemary | Chopped | |
| 1 tablespoon | Butter | Chilled | |
| Smoky Potatoes | |||
Sprinkle Snake River Grill steak seasoning on the caribou, press in. In a sauté pan on medium heat, cook steaks in olive oil and clarified butter for two to three minutes on a side. Take out steaks and hold in a warm oven. Add mushrooms, garlic, shallots, sauté for 2 minutes. Add port wine and chicken stock, reduce by half. Add tomato and fresh herbs, salt and pepper to taste. Finish the sauce by whisking in a tablespoon of chilled butter. Spoon the sauce over the steaks. Serve with Smoky Potatoes.
Serves: 4
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