Ingredients

• 4 caribou steaks (200g each)
• 200 ml cranberries (wild cranberries) fresh or frozen
• 125 ml port wine
• 2 tbsp maple syrup
• 2 tbsp butter
• 1 chopped shallot
• 125 ml game or beef stock
• 1 Salt and pepper to taste

Instructions

1. 1

   Season the steaks with salt and pepper. Sear them in butter for 3 minutes on each side.

2. 2

   Keep warm under aluminum foil.

3. 3

   In the same pan, sauté the shallot until softened.

4. 4

   Deglaze with port wine, add the stock and cranberries.

5. 5

   Add the maple syrup and reduce for 5 minutes.

6. 6

   The cranberries should burst and the sauce should thicken slightly.

7. 7

   Spoon the sauce over the steaks and serve with celeriac purée.