Crusted Caribou Tenderloin with Mushroom and Red Wine Reduction

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!

Crusted Caribou Tenderloin with Mushroom and Red Wine Reduction

Ingredients

  • 1 tbsp. coriander OR mustard seeds (15 mL)
  • 1 tbsp. black peppercorns (15 mL)
  • 3 tbsp. Dijon mustard (45 mL)
  • 2 tbsp. (30 mL) minced fresh thyme leaves OR 1 tbsp. (15 mL) dried
  • 3 lbs. caribou tenderloin OR back strip (1.5 kg)
  • 2 cups soft white bread crumbs (500 mL)
  • 1/2 cup (125 mL) finely chopped fresh parsley OR 2 tbsp. (30 mL)
  • 2-3 tbsp. olive oil (30-45 mL)
  • 1 tsp. salt (5 mL)

Directions

  1. Crush the coriander seeds and black peppercorns. Add to the mustard and thyme leaves in small bowl. Mix well.
  2. Pat tenderloin dry and place it on a sheet of plastic wrap. Coat it completely with the mustard mixture. Roll the plastic wrap around the tenderloin and place in a plastic bag in the refrigerator for up to 24 hours.
  3. Stir together the bread crumbs and parsley. Stir in 2 tbsp. of olive oil to moisten. Add a bit more olive oil if it seems too dry. Completely coat caribou with crumb mixture, pressing it into the meat. (At this point it may be refrigerated for up to 8 hours) Let sit, uncovered, at room temperature, for at least an hour before roasting.
  4. 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.
  5. Preheat oven to 450°F (230°C) Sprinkle the tenderloin evenly on all sides with salt, patting the salt into the bread crumbs. Place on an oiled rack over a shallow roasting pan. Roast for 20-25 minutes, until done to your likeness: 140°F (60°C) for rare; 150°F (65°C) for medium-rare. Let the tenderloin sit, loosely covered with foil, for 10 minutes before carving.
  6. Serve with Mushroom and Red Wine Reduction.

Mushroom and Red Wine Reduction

  • 1 cup chopped shiitake OR Portobello OR white button mushrooms (250 mL)
  • 2 garlic cloves, minced or chopped
  • 1/2 cup finely chopped onion (125 mL)
  • 1 tbsp. olive oil (15 mL)
  • 2 cups dry red wine (Merlot OR Beaujolais) (500 mL)
  • 2 cups beef broth (500 mL)
  • 1 tbsp.(15 mL) minced, fresh thyme leaves OR 1 tsp. (5 mL) dried
  • 1 tbsp. sugar (15 mL)
  • 2 tsp. (10 mL) DLS* OR 1/2 tsp. (2 mL) salt and 1/2 tsp. (2 mL) pepper
  • ¼ cup soft butter (60 mL)

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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