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Ingredients :

• Flat sausage
• 250g grinded wapiti meat
• 5 squashed juniper berries
• 50ml caribou
• 30g dried shallots
• Salt and pepper
• Caul
• Caribou reduction
• 60ml caribou
• 3 tbs of honey
• Braised cabbage
• 250ml thin sliced white cabbage
• 1 tbs duck confit fat
• 50g thin sliced onions
• 50ml white wine vinegar
• 50g honey
• 25g raisins engorged with white wine
• Salt and pepper

Preparation :

• Cook the caribou on the scallops until reduced and well-cooked.
• Let cool. Mix the grinded meat, the cranberries, the juniper berries, the reduced caribou and salt and pepper.
• Shape into four sausages and coat with caul.
• Caramelize the honey, add the caribou. Cook until syrupy.
• Blanch the cabbage. Let cool. Melt the fat then brown the cabbage and onions in it.
• Add honey and vinegar, then salt and pepper. Leave to simmer. When cooked add the raisins.

Comments :

• ** Denotes Products of "Route des Saveurs", an organisation that encourage local Farmers, producers to farm organically and develop local specialities. To serve with liver pâté, terrine.

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