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
- In a medium cast iron pan, melt butter.
- Gently roast Caribou turning constantly for 10-12 minutes over medium heat (for rare to medium rare).
Yukon Potatoes
- In a heavy bottomed pan, melt butter and sweat out shallots until golden.
- Add potatoes
- And stir gently-careful not to break potatoes.
- Season in salt and pepper.
- Add veal or chicken jus just to cover.
- Cook potatoes until tender for 20-25 minutes.
- Reserve and keep warm.
- Reserve excess stock from potatoes for sauce.
Garlic Spinach
- In a heavy bottomed sauté pan over medium heat, heat olive oil;
- Add garlic and stir until golden.
- Add spinach and lightly wilt.
- Season with salt and pepper.
Foie Gras
- Keep the foie gras chilled until ready to serve.
- Season liberally with salt and pepper.
- In a heavy bottomed sauté pan seat the foie gras over medium high heat, 1 minute per side.
To Assemble
- Place the warm caramelized Yukon potatoes in the middle of plate.
- Top with the garlic spinach.
- Let Caribou rest for 5-7 minutes, carve about 1/2 inch thick slices and place around potatoes.
- Top Caribou with sautéed foie gras.
- Use excess potato braising liquid as sauce; garnish with thyme.