Yukon Caribou with caramelized Yukons, garlic spinach and Quebec foie gras

Preparation time is 15 minutes.

Ease of preparation is easy.

Yields: 4 servings

Ingredients

• 4x 6 ounce pieces Caribou Hind, boneless
• 4x 2 ounce pieces fresh Quebec Grade “A” foie gras
• 1 tablespoon butter (15 millilitres)
• Kosher salt
• Cracked pepper

Yukon Potatoes

• 2 large Yukon potatoes, thinly sliced, washed and peeled
• 4 shallots, thinly sliced
• 2 cups of dark veal or chicken jus (475 millilitres)
• 2 tablespoon butter (30 millilitres)
• 1 tablespoon thyme, chopped (15 millilitres)
• salt
• pepper

Garlic Spinach

• 1 pound fresh leaf spinach
• 2 cloves garlic, minced
• 2 Tablespoons extra virgin olive oil
• Kosher salt
• Pepper

Directions

Caribou

1. In a medium cast iron pan, melt butter.
2. Gently roast Caribou turning constantly for 10-12 minutes over medium heat (for rare to medium rare).

Yukon Potatoes

1. In a heavy bottomed pan, melt butter and sweat out shallots until golden.
2. Add potatoes
3. And stir gently-careful not to break potatoes.
4. Season in salt and pepper.
5. Add veal or chicken jus just to cover.
6. Cook potatoes until tender for 20-25 minutes.
7. Reserve and keep warm.
8. Reserve excess stock from potatoes for sauce.

Garlic Spinach

1. In a heavy bottomed sauté pan over medium heat, heat olive oil;
2. Add garlic and stir until golden.
3. Add spinach and lightly wilt.
4. Season with salt and pepper.

Foie Gras

1. Keep the foie gras chilled until ready to serve.
2. Season liberally with salt and pepper.
3. In a heavy bottomed sauté pan seat the foie gras over medium high heat, 1 minute per side.

To Assemble

1. Place the warm caramelized Yukon potatoes in the middle of plate.
2. Top with the garlic spinach.
3. Let Caribou rest for 5-7 minutes, carve about 1/2 inch thick slices and place around potatoes.
4. Top Caribou with sautéed foie gras.
5. Use excess potato braising liquid as sauce; garnish with thyme.