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Jun 5, 2011

Broiled/Grilled Caribou Steaks

House Special Rib Eye Steak with Grilled Vegetables


Broiled/Grilled Caribou Steaks

Yield: 6 Servings

6 1/2 thick caribou steaks

1 bacon fat (or lard)

1 basting sauce

1 1/2 c red wine

3 T oil

1/8 t ginger,Ground

1 ds hot pepper sauce

1 salt and black pepper



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.