Caribou Steaks with Green Peppercorn Sauce
Submitted by jordan630
Garlic-marinated caribou steaks grilled and topped with a buttery green peppercorn and cognac sauce. A refined wild game dinner with French bistro flair.
YIELD
4 servingsPREP
30 minCOOK
15 minREADY
12 hrsSometimes wild game deserves the fine-dining treatment, and this is exactly that.
Thick caribou steaks marinate overnight in garlic and olive oil, then hit the grill or broiler for a quick cook that leaves them with just a hint of pink in the center.
The real star is the sauce: butter, whole green peppercorns, and a splash of cognac heated until bubbling and poured right over the steaks on warmed plates.
Green peppercorns have a milder, almost fruity heat compared to black pepper, and with the cognac adding a warm, boozy depth, this sauce elevates lean caribou into something truly elegant.
Chef Tips
- Trim every bit of visible fat from the steaks before marinating. Caribou fat can carry a strong, gamey flavor that the meat itself doesn’t have.
- Pull the steaks from the grill when they still show a hint of pink. Caribou is very lean and goes from tender to tough quickly if overcooked.
- Use brined green peppercorns (sold in small jars) rather than dried ones. They’re softer and burst with a gentle heat when you bite into them.
Ingredients
Directions
Carefully trim away all visible fat.
Combine garlic and olive oil.
Pour over steaks and marinate, refrigerated, over night.
Season steaks with salt and freshly ground pepper.
Broil or grill 5 to 7 minutes per side or until meat has only a hint of pink.
For the sauce: in small sauce pan, melt butter and stir in remaining ingredients.
Heat to boiling, stirring occasionally.
Place the steaks on warmed plates and pour the sauce over them
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