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Easy Does It
Caribbean Steak, an island treat.
By Cheri Eby--Author of Cooking on Location
Since wild game is just that--wild--it has to work for its food. No one is stocking its pen with protein pellets or injecting it with hormones. However, free-ranging for food takes it toll on body fat, making wild game leaner than most store bought meats.
As a result, a little extra TLC is required when cooking over over hot coals or on a gas burner. You can barbecue it to a tender finger-licking consistency, but you need to be attentive.
Steaks should be marinated before cooking to help stave off dryness. For roasts, try injecting liquid such as broth or marinade directly into the meat. Sear it on all sides on the barbecue then remove it and place it in a heavy Dutch oven along with some liquid (water, wine or a mixture of these) and any spices and herbs you like. Complete the cooking process with the Dutch oven placed on the grill.
For this island treat, you can use moose, elk or venison steaks, chops, or loins.
Caribbean Steaks Serves 4
8 steaks, each 3 to 4 ounces or 4 tenderloins (cut from the backstrap) 4 ounces each
1/3 c. lime juice
1/2 c. soy sauce
1 tsp. Worcestershire sauce
3 tbls. honey
1 large shallot, peeled and diced (or 2 green onions sliced)
1 clove garlic, peeled and minced
1 bay leaf
1/2 tsp. salt
1 tsp. coarsely ground black pepper
1/2 tsp. dry mustard
1/2 tsp. ground ginger
Combine all of the marinade ingredients in a ceramic or glass bowl. Place the steaks (or tenderloins) into a resealable plastic bag and pour the marinade over the steaks. Seal the bag and refrigerate at least 24 hours.
Remove the steaks from the marinade and place onto hot grill. Cook to desired doneness turning only once. As the meat cooks, place the marinade in a small sauce pan and cook on the grill until it boils and thickens. You must cook the marinade in order to assure there will be no harmful bacteria from the meat. To serve, place the meat on individual plates and top with a bit of the marinade. Serve with sweet potatoes and a salad of lettuce, spinach and red onions topped with a hot bacon dressing.
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