Peppered Caribou Steaks Recipes

CARIBOU PEPPER STEAK

Steps:

• Place meat, soy sauce, garlic, ginger, 2 teaspoons vegetable oil, and sesame oil in a large bowl.
• Mix well, cover and refrigerate for at least 1 hour.
• Drain, reserving marinade.
• Heat remaining oil in a large skillet over high heat.
• Add meat and stir-fry until tender, about 8 minutes.
• Add vegetables and continue cooking until onions and peppers are tender-crisp.
• Mix cornstarch and water and add to the reserved marinade.
• Pour marinade mixture over meat and cook 5 minutes more.

PEPPERED CARIBOU STEAKS

Steps:

• In a shallow nonreactive dish, whisk together soy sauce, beef stock and port and add steaks turning to coat thoroughly.
• Refrigerate for 24 hours or overnight, turning occasionally.
• Bring a small pot of water to a boil, add pearl onions and simmer for 2 minutes.
• Drain and plunge the onions into a bowl of ice water to stop the cooking.
• Carefully slip the papery skins off, leaving as many layers of the onion as possible.
• Set aside.
• Remove steaks from the marinade, wiping off excess and season well with salt.
• Place the peppercorns in a shallow dish and press the steaks into them, coating each side.
• In a heavy, preferably cast-iron frying pan, heat the olive oil over medium-high to high heat.
• Cook the steaks to the desired doneness and remove to a warm platter.
• Meanwhile, melt half the butter in a small saucepan over medium-low heat, add the pearl onions and saute until golden.
• In another small saucepan, whisk together mustard powder and water.
• Add the remaining butter and slowly bring to a simmer.
• Reduce heat, and whisk until the mixture is smooth.
• Pour the mustard sauce over steaks and surround with caramelized onions.