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Title: Grilled Caribou Tenderloin
Yield: 6 Servings

Ingredients

      1    no ingredients

Instructions

2 lb caribou tenderloin; cut in
1/2 inch filets
1/4 cup red wine vinegar
1/4 cup rose wine
1/4 cup water
1 large yellow onion; chopped
2 large garlic cloves; crushed
1/2 tsp dry mustard
2 bay leaves
1/4 tsp kosher salt
6 whole black peppercorns

Trim any fat to reduce the gamy taste. Remove the silver skin [white muscle
fiber]. For the marinade, mix all wet and dry ingredients until blended.
Add
the onions and stir. Place the filets into a shallow non reactive dish.
Pour the
marinade onto the filets, cover and refrigerate for 24 hours, turning the
meat
over every 8 hours. Remove the filets from the dish and place on paper
towels
to dry off the marinade before you light the grill. Reserve the remaining
marinade for a basting sauce. Grill for 5-6 minutes, baste with the
marinade
and turn, grill 4-5 more minutes, baste again with the marinade until it is
cooked to medium rare. The filets cook very quickly. Caribou, like any
venison,
is very lean to begin with so basting is a must. It should not be cooked
past
medium done.

Jim Weller

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