6 1/2" thick Caribou steaks
Bacon fat or lard
Basting Sauce:
1 1/2 c Red wine
3 tbsp Oil
1/8 tsp Ground ginger
1 dash Hot pepper sauce
Salt and black pepper
Directions:
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.
In a small sauce pan heat remaining sauce to a boil.
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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