How To make A 1 Caribou Steak
1 lb Caribou steak
4 tb Butter
divided
1 sm Onion :
chopped
2 tb Sherry
1 tb Worcestershire
3 tb A-1 steak sauce
1 tb Chopped chives
1 tb Chopped parsley
Salt & pepper 2 tb Brandy
Cook onions in 2 tbsp butter until golden. Pound steak to tenderize and sear over high heat in butter & onion, about 2 min on each side. Add sherry, A-1, 2 tbsp butter, Worcestershire, chives, parsley, pepper and salt. Reduce heat to med and cook for 3-4 mins per side. Add brandy, bring to the table, flame and serve.
How To make A 1 Caribou Steak's Videos
How to Cook the Perfect Elk Steak ... with butter, garlic and rosemary
How to cook Elk Steaks in Cast Iron for a perfect medium rare doneness and amazing flavor.
#elksteak #elkrecipes #howtobbqright
WHAT MALCOM USED IN THIS RECIPE:
- Weber Kettle Grill -
- Tumbleweeds Fire Starter
- BBQ Gloves -
Elk is some of the finest red meat on the planet. Being from Mississippi, I don’t get the chance to eat it very often, but when a friend offered some from a recent harvest; I jumped on the chance.
For this recipe I wanted to savor the taste of the elk, so I kept the seasoning to a minimum. Coarse Salt and Black Pepper are all that’s needed. I’m also using a cast iron skillet over hot coals to sear the outside, leaving it rare to medium rare in the center. This process works for any type of steak, so feel free to try it with beef as well.
I have my weber kettle fired up for this cook with my Santa Maria attachment from Gabby Grills. It gives me the ability to raise and lower the grate over the coals which makes regulating the temperature very easy.
First we need to season each elk steak with salt and black pepper. When the coals are good and hot, place an iron skillet directly on the grill grate and let the skillet heat up a bit. This shouldn’t take long at all, only 2-3 minutes if you your coals are burning properly.
Add a tablespoon of butter to the skillet and let it melt. Place one of the steaks in the center of the skillet and let it sear for 2 minutes. At this point add a few cloves of garlic, a sprig of fresh rosemary, and an additional tablespoon of butter to the skillet. Now it’s starting to smell really good!
After 2 minutes flip the elk steak over, and begin basting it with the butter mixture left in the pan. It needs about 2 more minutes to cook to medium rare which is where I like it. At this point remove the steak from the grill and let it rest while repeat the process for the next steak. Be sure to wipe out the skillet between each cook and give it a few minutes to get hot before adding the next steak.
You also want to rest each one for 5-7 minutes to let the juices redistribute throughout the meat or you’ll lose all that delicious flavor when you cut into it.
Elk Steak Ingredients:
- 2 Elk Steaks 10-12oz ea
- 1 Tablespoon Kosher Salt
- 1 Tablespoon Ground Black Pepper
- 4 Tablespoons Unsalted Butter
- 6 Cloves Garlic
- 2 Sprigs Fresh Rosemary
Elk Steak Directions:
1. Prepare charcoal grill for direct cooking over Lump charcoal.
2. Season each elk steak with salt and black pepper on both sides.
3. Place cast iron skillet on grill grate directly over hot coals.
4. Add 1 Tablespoon of butter to iron skillet and allow to melt.
5. Place one of the elk steaks in the iron skillet and sear for 2 minutes. Add 2-3 cloves of garlic and 1 sprig of rosemary to the skillet along with 1 additional Tablespoon of butter.
6. Flip the steak and cook for 2 minutes, baste the top with the butter mixture as it cooks.
7. Remove the elk steak from the skillet for medium rare or continue to cook until desired doneness is reached.
8. Wipe the skillet out with paper towel and repeat the above process for the remaining steak.
9. Rest each steak for 5-7 minutes before serving.
For more barbecue and grilling recipes visit:
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit:
100 LBS of Alaskan CARIBOU in the Freezer | Processing Meat as a Family in ALASKA
It is time to share with you how we get the 100 LBS of Alaskan Caribou Meat into the freezer. For our family, processing meat is a family experience. We hope you enjoy coming along and learning about the butchering and packaging process for our family. There are a lot of places in Alaska where you can drop off your meat and get it processed, but we have learned to enjoy doing it as a family, even if it is a ton of work!
#caribouhunt #alaska #thisalaskalife
Sausage Stuffer:
Hello from Alaska! I'm Lauren and on This Alaska Life, you will get a glimpse into life in Alaska as a wife and mother of 4 boys. Come along for family adventures, cooking, daily life, and Alaska Grocery Shopping!
#alaska #lifeinalaska #familyvlog
For Collaborations and Inquiries E-mail Lauren @
TheHammHomestead@gmail.com
Packages/Letters:
Mark Hamm
1131 East International Airport Rd. Anchorage Alaska 99518
If you like to learn more about organizing, decorating, and celebrating your HOME check out our channel, The Hamm Homestead!
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How to Cook Bear Meat in Bear Fat with Steven Rinella - MeatEater
Steven Rinella prepares a camp meal by rendering bear fat into a liquid and frying pieces of bear meat in it. (read more below...)
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Easy Ground Venison Salisbury Steak Recipe
This is an amazing recipe for ground venison salisbury steak. See below:
Salisbury Steak Ground Venison Recipe
Ingredients
1.5 lbs of ground venison, elk, or beef
¼ cup plain bread crumbs
¼ cup shredded Monterey Jack cheese
1 TB parsley
2 tsp garlic powder (1 for the meat, the other for the gravy)
¼ tsp Kosher salt
4 dashes Worcestershire sauce
olive oil & butter as needed
1 onion diced
1 pack of sliced baby portabella mushrooms
¾ cup red wine
2 TB flour
2 cups beef broth (I really like “Better than Bouillon” broth
Directions
Gently mix meat, bread crumbs, cheese, parsley, 1 tsp garlic powder, salt, and Worcestershire sauce. Form into 4 patties.
Heat a large skillet, add some butter and olive oil, brown patties on both sides, remove, and set aside.
Add more olive oil & butter, add onions and cook until almost done. Add mushrooms and cook until onions and mushrooms are soft. Sprinkle flour and stir into the mix.
Slowly pour in the broth and wine while stirring constantly. Add more garlic and Worcestershire sauce.
Reduce heat and add the patties. Cook for another 5-6 minutes until sauce thickens.
Caribou Brats | MEAT! 101 | With Cody Rich
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