4 caribou steaks 1 thick
3 cl garlic or to taste
2 tbsp olive oil
1 salt & pepper to taste
1 green peppercorn sauce:
4 tbsp butter
1/4 cup whole green peppercorns
1 salt to taste
1 tbsp cognac
A Recipe for
Caribou Steaks With Green Peppercorn Sauce
He who does not mind his belly will hardly will hardly mind anything else. |
| Samuel Johnson |
I'm like old wine. They don't bring me out very often, but I'm well preserved. |
| Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991 |
Herb Tip |
This Recipe for Caribou Steaks With Green Peppercorn Sauce is one of thousands in the Recipes-to-go Meat Cookbook.
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This is a recipe for Caribou Steaks With Green Peppercorn Sauce from the recipe cookbook of Recipes-to-go (Meat)
Food Tip |
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
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Worries go down better with soup. |
| Jewish Proverb |
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
One cannot refuse to eat just because there is a chance of being choked. |
| Chinese Proverb |
Carefully trim away all visible fat. Combine garlic and olive oil.
Pour over steaks and marinate, refrigerated, over night. Season
steaks with salt and freshly ground pepper. Broil or grill 5 - 7
minutes per side or until meat has only a hint of pink.
For the sauce: in small sauce pan, melt butter and stir in remaining
ingredients. Heat to boiling, stirring occasionally. Place the steaks
on warmed plates and pour the sauce over them
Serves: 4
Caribou Steaks With Green Peppercorn Sauce Recipe brought to you by Recipes To-Go