Rack of Caribou, Honeyed Ginger Sauce

Rack of Caribou, Honeyed Ginger Sauce

Servings: 6
Ingredients Preparation

1/4 cup [60 mL] oil
1 [3-pound / 1.4-kg] rack of caribou
Salt and pepper, to taste
2 tablespoons [30 g] butter
2 tablespoons [30 mL] chopped shallots
1/2 cup [125 mL] red wine
4 cups [1 L] demi-glace sauce
2 tablespoons [30 mL] freshly chopped gingerroot
1/4 cup [60 mL] honey
1/3 cup + 5 teaspoons [105 mL] heavy cream [35%]



Preheat oven at 300°F [150°C].
Into a large frypan, heat oil over high heat; brown meat for approximately 2 minutes each side.
Salt and pepper.
Transfer meat into a roasting pan; roast into preheated oven for apporximately 30 minutes.
Cut rack into cutlets; keep warm.
Melt butter into a saucepan; brown shallots for 2 to 3 minutes.
Pour in red wine; leave to boil until reduced the liquid to about half.
Stir in demi-glace sauce; bring to a boil.
Meanwhile, into a small saucepan half-filled with boiling water, blanch gingerroot for 1 minute; strain and add to sauce.
Lower heat, stir in honey, season with salt and pepper, then stir in cream; reheat.
Pour hot sauce over reserved warm caribou cutlets.
Serve immediately.