Loin Of Yukon Caribou With Mulled Red Cabbage, Semolina Gratin, And Quince Recipe

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Bobby Flay on Food Network


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4 tablespoon maple syrup (Canadian)

Kosher salt and freshly ground black pepper

1/2 cup grated oka (semi-soft cheese similar to smoked gouda)

1 1/4 cups semolina

Salt and freshly ground black pepper

1 peeled and diced Granny Smith apple

Semolina Gratin, recipe follows

2 teaspoons olive oil

1 teaspoon ground juniper berries

8 ounces concentrated veal or caribou jus

8 pieces Cooked Quince, recipe follows

4 ounces red wine

1 teaspoon thyme leaves

1/4 cup bread crumbs

1 cinnamon stick

1 small white onion, sliced

1 teaspoon caraway seeds

1/4 cup sweet butter

1/4 cup Parmesan

2 egg yolks

1 lemon, juiced

4 (6-ounce) filets caribou (from the saddle)

1 quart milk

2 ounces water

2 ounces sherry vinegar

4 cups shredded red cabbage

1 large quince, peeled, cored and cut into 8 wedges

2 ounces cold sweet butter, diced

4 ounces simple syrup (equal parts sugar and water brought to a boil and allowed to cool)

2 (4 ounce) rashers bacon, diced

2 tablespoons butter

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