 Grilled Caribou Steaks Ingredients: 6 1/2 thick caribou steaks 3 slices/Tbs. bacon fat (or lard) 1 pkt. basting sauce 1 1/2 cp. red wine 3 Tbs. oil 1/8 Tsp. ginger,Ground 1 Tsp. hot pepper sauce 1 Tsp. salt and black pepper Preparation: 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.  |
