Serves: 4
Total Calories: 135
Dry the caribou meat off with a paper towel, and cube it into 2-inch chunks. In a large bowl or resealable plastic bag, combine the red wine vinegar, soy sauce, oil, lemon peel, and pepper. Add the meat cubes, cover or seal, and marinate 24 hours in the refrigerator.
Start 40 briquettes, or preheat a propane barbecue and turn down to medium-high heat. Meanwhile, drain off and save the marinade. Pat the caribou chunks dry with paper towels, then place on skewers.
When the charcoals are white hot, and you can only hold your hand at cooking level for 4–5 seconds, lightly brush the meat chunks with the marinade and place on the grill. Cook about 5 minutes per side, then serve hot with risotto.
This Bou Bobs recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.
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