Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 1/2 thick caribou steaks
1 bacon fat or lard
1 basting sauce:
1 1/2 c red wine
3 tb oil
1/8 ts ground ginger
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.

,N0^00000
,N0^00000
-----

Browse by categories