How To Cook Caribou Backstrap - How To Cook. See what people are saying and join the conversation. Place these on a cutting board and cover with plastic and beat them with a meat mallet or other heavy object.
New Meat, Good Meat Notes From Beringia
Using a knife, cut the meat from inside the vein to outside the skin. Using a shallow bowl or baking pan, combine the flour and salt and pepper Otherwise, adjust the temperature so that the outside doesn’t burn before the inside is cooked through. Best cooked on a grill, but a hot cast iron skillet will work also. Put the meat into a container and cover with marinade for at least four hours. Sear the backstrap until a dark crust forms and the meat stops sticking to the pan, about 2 to 4 minutes, and then flip. For the marinade use a clove of crushed garlic and half a minced white onion with half a cup of low salt soy sauce. For at least a few hours better overnight. Very kid friendly, and one of our favorite wild. Marinate them in your favorite spices, brown sugar, olive oil and balsamic vinegar.
Serve with some crusty bread and a glass of wine. Place these on a cutting board and cover with plastic and beat them with a meat mallet or other heavy object. See what people are saying and join the conversation. Whether you’re cooking moose you got while hunting with us, or deer or elk backstrap taken. Otherwise, adjust the temperature so that the outside doesn’t burn before the inside is cooked through. Moose tenderloins can usually be cut in half, and work great with this recipe. We also have one of these pellet grills at our fishing lodge, on the upper egegik river. See tweets about #cariboubackstrap on twitter. Using a shallow bowl or baking pan, combine the flour and salt and pepper How to cook caribou steaks home services blog Using a knife, cut the meat from inside the vein to outside the skin.
