Peppered Caribou Steaks

Woofer's Note:

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.

• Total Time: 24 hrs 20 mins
• Prep Time: 24 hrs
• Cook Time: 20 mins

Ingredients:

Servings: 5

• 60 ml soy sauce
• 60 ml beef stock, preferably homemade or 60 ml canned low sodium beef broth
• 125 ml port wine
• 5 (280 g) caribou steaks
• 15 white pearl onions
• salt
• 125 ml freshly crushed peppercorns
• 45 ml olive oil
• 45 ml butter
• 60 ml mustard powder
• 60 ml water

Directions:

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