We got two thumbs up from the guests we invited to our testing for this dish. Use any tenderloin available, moose, elk, deer, beef or pork, but DO plan ahead, and DON’T let the long name put you off. This is definitely a company pleaser!
We got two thumbs up from the guests we invited to our testing for this dish. Use any tenderloin available, moose, elk, deer, beef or pork, but DO plan ahead, and DON’T let the long name put you off. This is definitely a company pleaser!
To make the reduction, sauté mushrooms, garlic and onion in olive oil for 5-8 minutes, or until onions are softened. Add remaining ingredients, except butter. Bring to a boil and simmer until liquid has reduced to 2 cups, about 30 minutes. Stir in the butter. Keep warm until ready to serve.
Serves 8
From Icebergs & Belugas, page 10
DLS* - Dymond Lake Seasoning is our own unique blend of herbs and spices that enhance the flavor of soups, stews, sauces, seafood, salads, vegetables, meats and all wild game.
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