Cherry Caribou Tenderloin


  • 1 caribou tenderloin
  • 3 Tbsp butter (unsalted)
  • 1/4 cup shallots (sliced)
  • 1/2 cup Balsamic vinegar
  • 1/2 cup cherry preserves


Season tenderloin with salt and pepper, melt butter in a skillet and sear meat on both sides until medium rare then let rest. In asmall skillet add 1 tablespoon butter and shallots and sauté 3 minutes. Add 1 tsp pepper, salt, vinegar and cherry preserves and sauté until sauce slightly thickens. Add 2 Tbsp of butter to sauce and stir. Slice your tenderloin thin, place on serving dish pour sauce over it.

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