Instructions: Fry the crushed juniper berries in the oil until they change colour slightly.

Cool. Marinate the caribou fillet in this oil and juniper mixture overnight, in
a cool place. Cut the caribou fillet into steaks, or medallions, about 3/4 inch
thick. Trim the edges then set the medallions aside.

Fry the trimmings in a little oil until brown and crispy. Add the chopped onion and carrot and fry gently until onion is golden brown. Pour in the red wine,
add the cloves and herbs and reduce gently til half volume. Strain and set sauce aside.

Season the medallions with pepper, toss in flour and then fry in butter until
well browned but pink inside. Salt them and put on one side to keep warm.

Pour some of the sauce into the frying pan and scrape to mix in the meat juices. Add the cream, and stir to incorporate it into the sauce; do not allow
to boil. Finally, add the black currant jam.

Pour the sauce over and serve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.