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Old 06-18-2009, 05:02 PM
 
Location: Wasilla, Alaska
17,850 posts, read 19,614,961 times
Reputation: 6479

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Braised Caribou
2 to 3 pound caribou roast
½ cup of clarified butter
Salt and pepper to taste

In a large frying pan, or baking dish, brown the caribou on all sides in the butter to ensure a good seal. Since the roast will be sealed in puff pastry when baked, you do not want it to leak any of its juices into the pastry. Set aside and allow to cool to room temperature.

Mushroom Duxelle
3 tablespoons of butter
1 pound of fresh Portobello mushrooms, cleaned, stemmed, and diced
¼ cup of minced shallots
2 tablespoons of minced garlic
1 cup of port wine (Madera is a good substitute if port is not available)
Salt and pepper to taste

In a large frying pan melt the butter and add the diced mushrooms. Sauté for 5 minutes, then add the shallots and garlic and continue to sauté for another 5 minutes. Add the port and cook until almost all the liquid has been absorbed, about another 5 minutes. Remove the duxelle from the frying pan and let cool to room temperature.

Caribou Wellington
2 to 3 pound braised caribou roast (see above)
2 to 3 cups of mushroom duxelle (see above)
1 cup of foie gras pâ
2 fresh eggs, beaten (for the egg wash)
Dijon mustard
puff pastry (see below)
2 tablespoons of floor
Chopped parsley

Preheat the oven to 400°F

Place the large puff pastry sheet on a lightly floured chilled surface and with a pastry brush line the edges with the egg wash. Spread an even thin layer of the foie gras pâté over the puff pastry, then spread the mushroom duxelle mixture over the foie gras pâté. Place the braised caribou in the center of the puff pastry, and brush with Dijon mustard. Tightly wrap up the caribou in the puff pastry, tucking in the ends. Egg wash the top and all of the edges carefully. Refrigerate for approximately 15 minutes.. Score the top of the wrapped roast to allow steam to escape.

If you have left over puff pastry you can fashion them into leaves or other decorative items, then with a little egg wash attach them to your wrapped roast to make it more attractive.

Place the wrapped caribou roast in an uncovered, lightly buttered casserole dish, and place in the center of your oven. After about 40 minutes, use a meat thermometer. When the roast reaches between 125°F and 130°F, remove from the oven and let sit for another 10 minutes. Garnish with the chopped parsley

Serves 4

Puff Pastry
You can make it from scratch, if you like, but make sure you make enough to cover the entire roast. Or you can buy puff pastry frozen at just about any grocery store. If you buy the frozen puff pastry, you will need two sheets, which should be joined together at one edge using the egg wash. Make sure your puff pastry is not frozen before working with it. Puff Pastry should be kept chilled.

Bordelaise Sauce
¼ cup of minced shallots
3 tablespoons of butter
4 ounces of diced bone marrow
1 sprig of fresh thyme
½ cup of good red wine (cabernet sauvignon or merlot)
1 cup of demi-glace (beef stock can be substituted)
Salt and pepper to taste

Melt the butter in a sauté pan and sweat the shallots until they turn translucent, approximately 2 minutes under medium heat. Add the red wine and reduce by half. In a separate pan add the diced bone marrow and just enough water to cover. Bring to a moderate boil, then carefully drain the water and add the marrow to the red wine and shallots. Add the thyme and reduce again by half. Add the demi-glace (or beef stock) and simmer for another 5 minutes until the sauce begins to thicken.

Note: If you substitute beef stock for the demi-glace, you may need to make a rue (flour and butter heated for 2 minutes) in order to thicken the sauce.
Attached Thumbnails
Favorite subsistence food-caribou-wellington.jpg  

Last edited by Glitch; 09-30-2012 at 03:32 AM..
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Old 06-18-2009, 05:28 PM
 
1,681 posts, read 3,085,822 times
Reputation: 3971
Thanks Glitch! I've never seen subsistence look so appealing...
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Old 06-18-2009, 06:27 PM
 
Location: The Woods
16,458 posts, read 21,495,098 times
Reputation: 8417
Man this forum is making me hungry lately, between this, the burger thread...
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Old 06-18-2009, 06:37 PM
 
Location: Alaska- On the Bering Sea
251 posts, read 604,865 times
Reputation: 84
Not exactly what I had in mind when starting the thread, but hey, that does look quite good...
Perhaps it should have been "What's Your Favorite Subsistence Food as Seen on Food Network?"
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Old 06-18-2009, 06:41 PM
 
Location: on top of a mountain
6,992 posts, read 10,391,970 times
Reputation: 3256
wooowaaa Glitch!!! thanks for the recipes!!! already printed them out and filed with other great ones!!
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Old 06-18-2009, 06:45 PM
 
Location: Wasilla, Alaska
17,850 posts, read 19,614,961 times
Reputation: 6479
Quote:
Originally Posted by spleenificus View Post
Not exactly what I had in mind when starting the thread, but hey, that does look quite good...
Perhaps it should have been "What's Your Favorite Subsistence Food as Seen on Food Network?"
You never said the recipes had to be dull and dreary.
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Old 06-18-2009, 06:51 PM
 
Location: Too far from Alaska
1,435 posts, read 2,319,454 times
Reputation: 271
Dull and dreary? Hmmm... Canned sardines in olive oil with rye bread will do for me
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Old 06-18-2009, 07:10 PM
 
Location: Casa Grande, AZ
8,685 posts, read 14,178,913 times
Reputation: 10300
Quote:
Originally Posted by spleenificus View Post
Not exactly what I had in mind when starting the thread, but hey, that does look quite good...
Perhaps it should have been "What's Your Favorite Subsistence Food as Seen on Food Network?"
I don't know that Food Network could do this with caribou to say the least (though I am trying to figure out where to get duck liver pate), it is based on subsistence food, just taken to another level...and seems Glitch has an abundance of wonderful recipes and sauces...
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Old 06-18-2009, 08:01 PM
 
20,454 posts, read 26,583,914 times
Reputation: 13163
My favorite traditional subsistence food is of course king salmon; the traditional preparations can't really be beat by anything food networkesque. Haven't got my subsistence limit on puff pastry yet
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Old 06-18-2009, 08:46 PM
 
Location: Not far from Fairbanks, AK
16,177 posts, read 27,478,380 times
Reputation: 11840
-Copper River salmon (Kings, and reds), in any form;dried, baked, grilled...
-Moose
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