Broiled/Grilled Caribou Steaks

Servings: 6
Ingredients:

6    1/2' thick Caribou steaks
Bacon fat or lard
Basting Sauce:
1 1/2 c  Red wine
3 tb Oil
1/8 ts Ground ginger
1 ds Hot pepper sauce
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.