Grilled Marinated Caribou
This marinade has a hint of Asian flavors with both sweet and sour components. Marinated meat can be skewered or simply grilled alongside peppers and onions. If skewered, consider placing vegetables like peppers and onions on separate skewers to better control the cooking temperatures of both meat and vegetables.
2-1/2 cups caribou (or other game) sirloin, trimmed and cut into 2-inch cubes
3/4 Cup olive oil
1/2 Cup honey
1/4 Cup red wine vinegar
1/3 Cup low-sodium soy sauce
1 Tablespoon garlic powder
1-1/2 Teaspoons ground ginger
1-1/2 Teaspoons kosher salt
1 Tablespoon course ground pepper
1. Combine all marinade ingredients in a tight fitting far and shake vigorously. Can be stored in the refrigerator for several weeks.
2. Place caribou in a non-reactive container or zipper lock bag. Add marinade, toss and refrigerate for 1-6 hours.
3. Remove from marinade, drain and place on a medium-high, well-oiled grill and brown on all sides, but preferably not past medium-rare (130-135 degrees internal temperature).