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Caribou Picatta

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My husband went caribou hunting over Thanksgiving in Quebec (we're near Corning, NY) and I've promised to make caribou for some friends who've never had it. I've very successfully made venison picatta before and I think the caribou will be even better. My question is: If I make it so that it's finished when the guests are due to arrive can I hold it in a warm oven in the sauce for about 40 mins. so everyone (including me) can have a few minutes to relax and have an appetizer before we hit the table? I've only ever made this dish and served it immediately.

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