VENISON WITH BERRY DEMI-GLAZED

To make the Demi-Glaze, take veal/beef stock and chicken stock, mix together and reduce by 2/3. A quart of each stock will do. When the stock is reduced add the berries, salt and pepper, a cup of Port wine, and some cayan pepper. Add seasonings to your specific tastes. This process may take up to an hour so be patient. Put the Dem-Glaze aside.

Mix the Coriander, sea salt, black pepper, Cayan pepper and Wild Side Seasoning. Take the Caribou Tenderloin and rub the dry seasoning into the tenderloin generously. Heat a cast iron skillet with olive oil and sea salt until smoking hot. Place the tenderloin into the pan and sear all the way around until browned. Place the whole pan with the tenderloins into the oven at 450-500 degrees for 10-12 minutes depending on how rare you like your venison. I prefer very rare, so 10 minutes is plenty of time. Do not make this dish well done or the venison will be dry and tough. Remove from oven and slice into 1 inch slices and place on a plate. Get the Demi-Glaze and spoon generous portions on each side of the tenderloin and drizzle over the top as well.

Side of Caprese Salad

Place two pieces of leaf lettuce on a salad plate. Cut a whole tomato into ½ thick slices. Cut ¼ inch slices of fresh mozzarella cheese and place over the tomato. Put the Drizzle with Olive Oil and Balsamic Vinegar and top with some salt.

Side of Horseradish Garlic Mashed Potatoes

Cut several potatoes into chunks and boil until soft. Take a whole ball of garlic, cut off the top all the way across to expose the garlic, drizzle with olive oil, salt and dried Italian Seasoning and wrap in foil. Place into the oven at 350 degrees for 45 minutes or until soft. When the garlic is done, place the potatoes in a mixer with 1/2 stick of butter, ½ cup of milk and 1 tsp of salt and mix thoroughly. Take 2-3 cloves of the roasted garlic, two tablespoons of fresh horseradish, and mix into the potatoes until completely dissolved.