How To make Broiled/Grilled Caribou Steaks
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.
How To make Broiled/Grilled Caribou Steaks's Videos
Savory Alaska Moose Meat | Cooking Wild Game
Moose meat is a staple in many Alaskan households. In celebration of this prized wild game, we cook up 5 delicious recipes.
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easy oven roasted ribs no sauce needed. full recipe
ingredients:
1 rack spare ribs / 4lbs
1/4 cup oil
1 tbsp pork rub
1 tbsp seasoned salt
1 tbsp sazon
1 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp complete seasoning
1 tsp black pepper
2 tbsp brown sugar
ribs should be cooked uncovered.
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ALASKA CARIBOU FAT AND TENDERLOIN - HOW TO RENDER OIL FROM FAT
Caribou Tenderloin Camp Cooking Recipe and How To
I was successful with a big Alaskan caribou the day before and as a reward we would cook up some of the prime cuts for lunch. During the butchering process I pulled the tenderloins from the bull. Once back a camp I trimmed the loin and then cut it in half so it would fit in the small pan. I then covered the outside with generously with salt and pepper. I didn't take any oil or butter for cooking but that was not an issue because I trimmed some fat off the rump of the bull to render some oil.
What is the Tenderloin?
The tenderloin is a choice cut on game animals and livestock. The tenderloin sits beneath the ribs, next to the backbone. It has two ends: the butt and the tail. The smaller, pointed end—the tail—starts a little past the ribs, growing in thickness until it ends in the sirloin primal cut, which is closer to the butt of the of the animal. It it very tender thus the name TENDERLOIN. Once the tenderloin is cut into steaks it is called other names depending on the cut. Such as filet mignon or as mentioned sirloin
How to render oil from fat
To render fat and make oil for cooking, one must cut the fat into manageable pieces. I like about ½ square inch pieces. Then heat up a pan and melt the fat. Continue to heat at a low temperature until all the solid fat liquefies and any water evaporates. Then filter the solids from the liquid fat. One should be left with an oil that is similar to bacon grease once the pieces of bacon are taken out of the hot pan.
Cooking the meat in the rendered oil
The oil should be good and hot in the pan and when the meat is placed in the oil it should sizzle and pop in the oil. Cook and brown all sides of the meat until there is a nice brown crust on the outside of the meat. Browning the meat is a process that causes reactions in the proteins and amino acids in the meat to caramelize. The caramelization not only adds flavor to the meat but also helps the inside of meat retain moisture. I cooked the meat in the pan until it was the meat was medium rare. I then wrapped the meat in foil and let it rest for 15 to 20 minutes. Next I sliced the meat against the grain in ½ wide steaks. We enjoyed the delicious bounty and with each bite we were reminded of the real reason we marched up the hill and harvested this animal; sustainable, renewable, and tasty meat!
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Bacon Wrapped Stuffed Venison Backstrap | Legendary Recipe
Yes, we know venison backstrap is darn right delicious as a stand alone cut of meat, but every now and then it’s nice to spice things up. What better way to do it than stuffing it with cream cheese, jalapenos, and wrapping it in bacon???
INGREDIENTS:
• Deer backstrap – pounded flat
• Bacon – thin sliced
• Cream cheese
• Garlic powder – not salt
• Salt and pepper
• Steak seasoning of your choice
• Mushrooms
• Jalapenos – sliced in small slivers
• Onion – sliced in small slivers
• Toothpicks
DIRECTIONS:
1. With a meat mallet, pound meat until flattened. (Butterflying meat with a knife first speeds up process.)
2. Dust the backstrap with garlic powder, seasoning salt, kosher salt & pepper.
3. Spread cream cheese on one side of meat, sprinkle with jalapenos, onions, and mushrooms. Add some shredded pepperjack if you’d like.
4. Roll meat and wrap with bacon & secure with toothpicks. Place in glass or ceramic baking dish.
5. Bake or grill until bacon is done. (400°F for 30 min in oven). Set to broil to crisp bacon. Grill over medium high heat.
6. Remove from heat & let rest for 10 minutes before slicing – if you can wait that long!
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SmokeeJo's Caribou Meatloaf
Great for feeding a tableful of people, Caribou Meatloaf is the perfect solution to comfort food cravings!
We invite you to eat roasted dog meat and drink beer