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.
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Grill This Smoke That - Curried Caribou (Canadian Arctic, Part 2 of 4)
In this episode inspired by the Canadian Arctic, Steph The Grilling Gourmet Legari is joined by Inuk Chef, Trudy Metcalfe-Coe. In this segment they prepare curried caribou for the grill. Make sure to watch part 4 to see how it turned out!
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How to Make Deer Heart Tacos in the Field with Steven Rinella - MeatEater
Steven Rinella prepares a meal with the heart of a Coues deer that he killed while hunting in Arizona.
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How I fry my moose meat 2022
Hello I'm Michael Joseph Chambaud, we're all about educating the young adults (18+) and people that would like to learn.
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How to Make Moose Meat Marinade with Thom Beers
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The man that brought you King Crab mac and cheese, Thom Beers, is back! This time with another Alaskan inspired dish, Marinated Moose Steaks. You see, Thom is the creator and executive producer for Ice Road Truckers, so he is not just making this up, this is a real recipe Mr. Beers picked up in the Alaskan Frontier. Looking to pair this dish with something? How about the premier of the 8th season of Ice Road Truckers?
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