Caribou Medallions with Wild Rice Pilaf and Black Currant Reduction - The Arts Incubator

Ingredients

• 4 caribou medallions (about 6 oz each)
• Salt and freshly ground black pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme, chopped
• 1 cup wild rice
• 2 cups vegetable or chicken broth
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fire-roasted sweetgrass butter
• Salt to taste
• 1 cup black currant juice
• 1 tablespoon dried Labrador tea leaves
• 1 tablespoon honey
• 1 teaspoon balsamic vinegar
• 1/2 cup puffed wild rice
• 1 cup saskatoon berries, blistered on a skewer
• 2 medium carrots, cut into long strips
• 1 tablespoon olive oil (for carrots)
• Salt and pepper to taste