Recipes From The Craftwood Inn

Recipes From
The Craftwood Inn

Sauteed Caribou with Orange-Rosemary Sauce

4-6 lbs Caribou

Slice caribou into 2 oz.. medallions, preparing 3-4 medallions per person

Orange-Rosemary Sauce

1 qt. heavy cream
Peel of one grated orange
Juice of one orange
1 tsp. ground rosemary
1 Tbsp. whole rosemary
Pinch salt
1 tsp. black pepper
2 Tbsp. Brandy
1 tsp. garlic powder
1 tsp. whole thyme
1 Tbsp. Dijon mustard
1 Tbsp. crushed green peppercorns
½ cup deer stock

In a medium saucepan heat stock and reduce by one half. Add remaining ingredients and bring to a low boil. Thicken with roux to desired consistency. Lightly flour caribou medallions and saute in butter until medium rare, about 1 ½ minutes on each side. Arrange on serving platter. Top with sauce and garnish with fresh rosemary.

This recipe also works well with antelope, deer and elk. Be sure to trim as much fat and sinew as possible from the meat before cooking.

Rouladen of Venison with Green Chili Peanut Sauce

To Make Rouladen: Slice 1 ½ lb. venison into 1 oz. pieces, wrap each slice around 1/4 artichoke heart. Skewer through center to hold rouladen together. Marinate for 12 hours.

**To make marinade, combine and mix:**
3 cups salad oil	¼ cup red wine vinegar
1 cup soy sauce	1 tsp garlic powder
¼ cup lemon juice	2 tsp salt
2 Tbsp Worchestershire	1 tsp ground ginger
1 tsp dry mustard

**For Chili Peanut Sauce, combine in a food processor:**
5 garlic cloves	½ Tbsp hot chili oil
¼ cup cilantro leaves	1 tsp sesame oil
¼ cup peanut butter	1 Tbsp roasted green chili
¼ cup soy sauce	1 tsp salt
3 Tbsp sugar	½ tsp ground ginger
1 Tbsp rice vinegar

Mix well on high for about 1 minute. Chill.

Grill Rouladen until done to taste. We suggest medium-rare. Serve on a bed of fried onions with the Chili Peanut Sauce on the side. Enjoy!

Seared Antelope with Porcini Cream Sauce and Colorado Rustic Blue Cheese

Crust for Antelope
3 cups sifted bread crumbs	1 Tbsp. granulated garlic
1 ½ cups toasted almond slivers	1 Tbsp. cracked black pepper
1 Tbsp. salt

Porcini Cream Sauce
2 oz. dried porcini	1 ½ tsp. garlic
2 qt. light chicken stock	1 tsp. thyme
¼ cup teriyaki sauce	1 tsp. dry mustard
¾ cup heavy cream

Mix ingredients for crust in food processor For sauce, combine porcini and chicken stock in sauce pot and simmer for 30 minutes. Then add remaining ingredients.

Antelope
Cut antelope into 6 oz. portions and roll them in almond crust. Bake at 400° for about 7 - 10 minutes, or until medium. Slice antelope and set in pool of porcini cream sauce. Finish with fancy shredded Colorado Rustic Blue Cheese.