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Caribou Tenderloin

Posted by Peggy on November 5, 2012

Caribou Tenderloin
Recipe: Caribou Tenderloin


  • 2 teaspoons cardamon seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon juniper berries
  • 1 teaspoon garlic powder
  • 1 teaspoon black peppercorns
  • 2 bay dried leaves
  • 2 tablespoons brown sugar
  • 2 1/2 - 3 pound caribou loin
  • 3 tablespoons grape seed or canola oil
  • 1/2 cup beef stock
  • 1/2 cup red wine
  • 1/2 stick (1/8 pound) unsalted butter
  • 12 or more simmered and peeled white pearl onions


  1. In an herb or coffee bean grinder, grind cardamon, coriander, juniper, garlic powder, black peppercorns, bay leafs, and brown sugar.
  2. Season both sides of caribou loin with kosher salt. Rub ground herbs over both sides of loin and rub over caribou.
  3. Refrigerate at least 6 hours and up to 24. Let come to room temperature before cooking.
  4. Preheat oven to 425 degrees.
  5. In a cast iron skillet or heavy bottom fry pan, heat grape seed oil to high heat. Sear caribou on both sides, at least 5 minutes per side without jiggling pan, or until golden brown on both sides. Remove and place on foil-line baking sheet or in a roasting pan on middle rack of oven, reduce heat to 350 degrees, and cook 20-30 minutes depending on thickness of fillet. (Caribou is best served rare until an internal thermometer registers 120-130 degrees.)
  6. Deglaze cooking skillet with wine and stock. Reduce a couple of minutes over high heat, scraping sides of pan with a whisk, reduce heat to low and stir in butter and onions. When caribou is cooked, with a very sharp knife, cut into slices against the grain, and stir into sauce to coat both sides of caribou. Serve.

Number of servings (yield): 4-6 servings

Refrigeration Time: 6-24 hours

Active Time: 35 minutes

Roast Time: 20-30 minutes

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