Pan-Seared Caribou Medallions with Lingonberry Sauce
Caribou Recipe
1Setup & Prepare
About This Recipe
Quick pan-searing creates a beautiful crust while keeping the interior perfectly medium-rare. The bright, tart lingonberry sauce cuts through richness and adds authentic Nordic character to this refined dish.
Cultural Context
This elegant preparation combines Scandinavian flavors with premium caribou cuts, reflecting the culinary traditions of Sami reindeer herders who have perfected the art of quick-cooking tender cuts. Lingonberries grow wild across caribou habitat and provide the perfect tart counterpoint to rich meat.
2Ingredients
Shopping List
3Cooking Instructions
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Preparation: Remove caribou from refrigerator 30 minutes before cooking. Pat completely dry and season with salt and pepper.
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Searing: Heat 1 tablespoon butter and olive oil in cast-iron skillet over medium-high heat until shimmering.
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Cooking: Sear caribou on all sides until deep golden brown, about 6-8 minutes total. Internal temperature should reach 125°F for medium-rare.
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Resting: Transfer to cutting board, tent with foil, and rest 10 minutes.
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Sauce: In same pan, add shallots and cook 1 minute. Add port and reduce by half.
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Finishing Sauce: Add stock, lingonberries, and thyme. Simmer 5 minutes. Remove from heat and whisk in cold butter.
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Service: Slice caribou against grain into 1/2-inch medallions. Serve with lingonberry sauce.
4Chef's Notes & Pairings
Chef's Notes
- Don't overcook - caribou is best medium-rare
- Let meat rest to redistribute juices
- Substitute cranberry sauce if lingonberries unavailable
- Fresh thyme is essential for authentic flavor
Wine Pairing
Medium-bodied Pinot Noir from Oregon or Burgundy complements without overwhelming the delicate meat.
Nutrition Facts
Per serving: 420 calories, 46g protein, 20g fat, 16g carbohydrates. High in protein and iron.
