24 hrs 20 mins
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.
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- 1In a shallow nonreactive dish, whisk together soy sauce, beef stock and port and add steaks turning to coat thoroughly.
- 2Refrigerate for 24 hours or overnight, turning occasionally.
- 3Bring a small pot of water to a boil, add pearl onions and simmer for 2 minutes.
- 4Drain and plunge the onions into a bowl of ice water to stop the cooking.
- 5Carefully slip the papery skins off, leaving as many layers of the onion as possible.
- 6Set aside.
- 7Remove steaks from the marinade, wiping off excess and season well with salt.
- 8Place the peppercorns in a shallow dish and press the steaks into them, coating each side.
- 9In a heavy, preferably cast-iron frying pan, heat the olive oil over medium-high to high heat.
- 10Cook the steaks to the desired doneness and remove to a warm platter.
- 11Meanwhile, melt half the butter in a small saucepan over medium-low heat, add the pearl onions and saute until golden.
- 12In another small saucepan, whisk together mustard powder and water.
- 13Add the remaining butter and slowly bring to a simmer.
- 14Reduce heat, and whisk until the mixture is smooth.
- 15Pour the mustard sauce over steaks and surround with caramelized onions.
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Nutritional Facts for Peppered Caribou Steaks
Serving Size: 1 (344 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 632.5
- Calories from Fat 344
- Total Fat 38.3 g
- Saturated Fat 6.7 g
- Cholesterol 18.3 mg
- Sodium 913.9 mg
- Total Carbohydrate 49.7 g
- Dietary Fiber 14.4 g
- Sugars 14.9 g
- Protein 23.6 g
The following items or measurements are not included: