Peppered Caribou Steaks
Description: Lean, Easy, and a change from Beef Goes well with long grain and wild rice, sauteed spinach with toasted pine nuts. Something quite different for a intimate dinner party. Wine match: Petite Sirah or Australian Shiraz. Note: This recipe may also be prepared with bison, elk or venison steaks.
Cook Time: 20 minutes
Prep Time: 24 hours
Total Time: 24 hours 20 minutes
Recipe Category: Wild Game
Keywords: Meat, Canadian, Easy
Calories: 632.5 per serving
Fat Content: 38.3g
Saturated Fat Content: 6.7g
Cholesterol Content: 18.3mg
Sodium Content: 914mg
Carbohydrate Content: 49.7g
Fiber Content: 14.5g
Sugar Content: 14.9g
Protein Content: 23.7g
Servings: 5
Ingredients:
| Quantity | Ingredient |
|---|---|
| 60ml | Soy sauce |
| 60ml | Low sodium beef broth |
| 125ml | Port wine |
| 5g | Salt |
| 15g | Peppercorns |
| – | Olive oil |
| 125g | Butter |
| 45g | Mustard powder |
| 45ml | Water |
Instructions:
-
In a shallow nonreactive dish, whisk together soy sauce, low sodium beef broth, and port wine. Add the steaks, turning to coat thoroughly. Refrigerate for 24 hours or overnight, turning occasionally to ensure even marination.
-
Bring a small pot of water to a boil. Add pearl onions and simmer for 2 minutes. Drain the onions and plunge them into a bowl of ice water to stop the cooking process. Carefully peel off the papery skins, leaving as many layers of the onion intact as possible. Set aside.
-
Remove the steaks from the marinade, wiping off any excess liquid. Season the steaks generously with salt.
-
Place the peppercorns in a shallow dish and press the steaks into them, coating each side evenly.
-
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, flipping them halfway through cooking. This typically takes about 3-4 minutes per side for medium-rare.
-
Once cooked, remove the steaks from the pan and transfer them to a warm platter to rest.
-
Meanwhile, in a separate small saucepan, melt half of the butter over medium-low heat. Add the peeled pearl onions and sauté until they turn golden brown and caramelized.
-
In another small saucepan, whisk together the mustard powder and water. Add the remaining butter and slowly bring the mixture to a simmer over low heat. Continue whisking until the sauce is smooth and well combined.
-
To serve, pour the mustard sauce over the cooked steaks and arrange the caramelized onions around them for a flavorful and visually appealing presentation.
-
Enjoy your Peppered Caribou Steaks accompanied by your favorite sides, such as long grain and wild rice, or sautéed spinach with toasted pine nuts, for a delicious and memorable meal that’s perfect for any occasion. Pair it with a glass of Petite Sirah or Australian Shiraz to complement the rich flavors of the dish.
