Recipe - Juniper Marinated Medallions Of Caribou Fillet

10 Juniper berries
2 tablespoon Oil
2 pound Fillet of caribou
1 Onion; chopped
1 Carrot; minced
2 cup Red wine
2 Cloves
1 Bay leaf
1 Sprig rosemary
Salt
Fresh ground black pepper
Flour for coating
Butter for frying
4 tablespoon Cream
1 tablespoon 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/caribou.zip