Frank's Recipes! Grilled Caribou Tenderloin

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Grilled Caribou Tenderloin

Yield: 6 Servings

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.