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Broiled Grilled Caribou Steaks


6 1/2 thick caribou steaks
1 bacon fat or lard
1 basting sauce:
1 1/2 cup red wine
3 tbsp oil
1/8 tsp ground ginger
1 dash 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.


Servings: 6



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