Grilled Caribou Steaks
Grilled Caribou Steaks recipe
Yield
6 servingsPrep
10 minCook
30 minReady
1 daysLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
caribou steaks
1/2 inch thick |
* |
| 1 | x |
bacon drippings
|
*
|
| 1 | x |
sauce
for basting |
* |
| 1 ½ | cups |
red wine
|
*
|
| 3 | tablespoons |
vegetable oil
|
|
| ⅛ | teaspoon |
ginger
ground |
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
caribou steaks
1/2 inch thick |
* |
| 1 | x |
bacon drippings
|
*
|
| 1 | x |
sauce
for basting |
* |
| 355 | ml |
red wine
|
*
|
| 45 | ml |
vegetable oil
|
|
| 0.6 | ml |
ginger
ground |
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 1 | x |
salt and black pepper
|
*
|
Directions
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.
