| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Game, Caribou, Steak, Jw |
6 |
Servings |
INGREDIENTS
| 6 |
|
1/2" thick Caribou steaks |
|
|
Bacon fat or lard |
|
|
Basting Sauce: |
| 1 1/2 |
c |
Red wine |
| 3 |
tb |
Oil |
| 1/8 |
ts |
Ground ginger |
| 1 |
ds |
Hot pepper sauce |
|
|
Salt and black pepper |
INSTRUCTIONS
Combine all the basting sauce ingredients and soak the venison slices in
the
sauce for at least 24 hours. Pour off and reserve the sauce. Put the meat
on a
board and pat it dry, then nick the edges of the slices and rub them all
over
with the fat.
Heat the grill to medium-high and grill the steaks until medium-rare.
Baste
the meat with the reserved basting sauce while cooking and turn it once.
When
done, transfer the slices to a warmed serving platter, and serve at once,
with
the remaining sauce in a sauce boat.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/caribou.zip
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