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Measurements
      Title: Juniper Marinated Medallions of Caribou Fillet
 Categories: Game, Caribou, Steak, Jw
      Yield: 4 Servings
 
     10    Juniper berries
      2 tb Oil
      2 lb Fillet of caribou
      1    Onion; chopped
      1    Carrot; diced
      2 c  Red wine
      2    Cloves
      1    Bay leaf
      1    Sprig rosemary
           Salt
           Fresh ground black pepper
           Flour for coating
           Butter for frying
      4 tb Cream
      1 tb Black currant jam
 
  Fry the crushed juniper berries in the oil until they change colour
  slightly. Cool. Marinate the caribou fillet in this oil and juniper
  mixture overnight, in a cool place. Cut the caribou fillet into
  steaks, or medallions, about 3/4 inch thick. Trim the edges then set
  the medallions aside.
  
  Fry the trimmings in a little oil until brown and crispy. Add the
  chopped onion and carrot and fry gently until onion is golden brown.
  Pour in the red wine, add the cloves and herbs and reduce gently til
  half volume. Strain and set sauce aside.
  
  Season the medallions with pepper, toss in flour and then fry in
  butter until well browned but pink inside. Salt them and put on one
  side to keep warm.
  
  Pour some of the sauce into the frying pan and scrape to mix in the
  meat juices. Add the cream, and stir to incorporate it into the
  sauce; do not allow to boil. Finally, add the black currant jam.
  
  Pour the sauce over and serve.


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