An original recipe from Pier Cousineau of Aux Truffes in Tremblant, Quebec

If caribou is unavailable, you could use 2 racks of lamb.

I suggest a ragout of wild mushrooms and a potato cake as accompaniments.

Preparing the sauce

1. place the cranberries, 100 ml (6 tbsp.) maple syrup and the lemon juice in a saucepan;
2. bring to a boil; remove from the heat; drain the cranberries, reserving the juices;
3. prepare the mirepoix: finely dice the carrot, onion and celery; set aside;
4. place 40 g (3 tbsp.) clarified butter into a very hot pan; add the caribou trimmings, shallots, mirepoix and thyme and brown;
5. add the red wine and reduce until the liquid has evaporated;
6. add the reserved cranberry juices; add the thickened veal stock; reduce over low heat; strain the sauce; add the cranberries; keep hot. 

1. preheat the oven to 200°C (400°F);
2. place the remaining clarified butter into a hot pan over the heat;
3. sear the caribou rack on both sides; season with salt and pepper;
4. pour 50 ml (3 tbsp.) maple syrup on the meat side; cover with bread crumbs;
5. place in the oven for 15 minutes (10 minutes for lamb racks).

1. remove the rack from the oven; let rest a few minutes to allow the meat to relax;
2. cut into 8 nice chops;
3. spoon some sauce onto the plates;
4. place 2 chops on each plate, slightly overlapping;
5. garnish with an edible flower such as a nasturtium for a touch of color; serve the accompanying vegetables on the side.