Yet another yummy recipe from Matthew Kenney’s “Big City Cooking” that I adapted to use the caribou we had in the freezer (it called for beef which would also be good). A pretty simple recipe with lots of tasty flavors.
- 2 cups mirin
- 1/2 cup low sodium soy sauce
- 1/4 cup sesame oil
- 1/4 cup honey
- 2 tbsp peeled minced ginger
- 6 scallions coarsely chopped
- 4 whole star anise, broken into pieces
- 1 tsp red pepper flakes
- 1 small bunch cilantro
- 1 1/2 lbs caribou loin
- 8 oz fresh shiitakes, stems removed
- 3 tbsp olive oil
- 6 cups baby bok choy, quartered lengthwise
In a large bowl, combine mirin, soy sauce, sesame oil, honey, ginger, scallions, anise, chile and half the cilantro. Set aside 1/2 cup of marinade.
Place the caribou in the marinade and refrigerate for at least an hour.
Heat 2 tbsp of the oil in a large skillet over medium-high heat. Remove the caribou from the marinade, blot excess off and season with pepper. Cook caribou till medium. Right before removing the meat from the pan, brush with half the remaining marinade.
Heat the remaining oil in the pan and sautee the mushrooms and bok choy for 2-3 minutes. Add remaining marinade and simmer for about 5 minutes. Season with pepper.
Serve the caribou with the mushrooms and bok choy. Enjoy.