Herb-Crusted Rack of Caribou

Ingredients

• Salt (to taste)
• Black pepper (to taste)
• Garlic (3 cloves, minced)
• Fresh thyme (2 tablespoons, chopped)
• Fresh rosemary (2 tablespoons, chopped)
• Olive oil (2 tablespoons)
• Rack of caribou (1 (2-3 pounds))
• Red wine (1/2 cup (for deglazing))
• Beef or game stock (1 cup (for sauce))
• Butter (2 tablespoons (for sauce))
• Cornstarch (1 tablespoon (optional, for thickening the sauce))

Instructions

1. Preheat the oven to 425°F (220°C).
2. Season the rack of caribou generously with salt and pepper on all sides.
3. In an oven-safe skillet, heat the olive oil over high heat until shimmering.
4. Sear the rack of caribou for about 2 minutes on each side, until browned. This will lock in the juices and enhance the flavor.
5. Add the chopped rosemary, thyme, and minced garlic to the skillet, stirring to combine.
6. Transfer the skillet to the preheated oven and roast for 25-30 minutes for medium-rare, or until the internal temperature reaches 135°F (57°C). Adjust cooking time for desired doneness.
7. Remove the rack of caribou from the oven and let it rest for 10 minutes to allow the juices to redistribute.
8. While the meat rests, prepare the sauce: Return the skillet to medium heat and deglaze with red wine, scraping up any browned bits from the bottom.
9. Add the beef or game stock and bring to a simmer. If desired, mix cornstarch with a little water to create a slurry and add it to the sauce to thicken.
10. Finish the sauce by stirring in butter until melted and smooth.
11. Slice the rack into individual chops and serve drizzled with the sauce.