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Caribou with Port and Partridgeberries Recipe


500 g Caribou roast ( from hind quarter or rib )
500 ml Red wine or fruit wine
500 g Partridgeberries
2 tbsp. Oil
100 ml Port wine
Reserved marinade
200 ml 35% whipping cream
Salt and freshly ground white pepper
100 ml Fresh partridgeberries for garnish

Marinate overnight. Remove caribou and cut into 1/2-inch medallions against the grain of the meat. Heat the oil over high heat until smoking, add the caribou medallions and brown on one side for a minute, then turn and brown on the other. Reduce heat to medium. When medallions are rare, remove from pan and reserve. Deglaze the pan with the port wine, scraping up any browned bits. Add reserved marinade and cook until sauce thickens slightly, return the caribou to the sauce and cook until desired degree of doneness is reached. Serve with potatoes and vegetables and garnish with partridgeberries.

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