Caribou Steak, Garlic Stir-Fry
game, steaks, venison
2 lb caribou steaks
1/4 cup soy sauce
1 cup beef bouillon
1/4 teaspoon ginger
2 centiliter garlic; minced
1/4 cup sherry
4 tablespoon peanut oil
2 centiliter garlic; minced
3 large green bell peppers cut into 1/2 str; ips
1 cup water chestnuts
3 tablespoon cornstarch
1 sherry
1 sesame oil
1 hot steamed rice
Cut meat against the grain into 1/2 inch strips. Pound to tenderize. Make a marinade for the meat by combining soy sauce, bouillon, ginger, garlic and sherry. Marinate steak over night in the refrigerator. Dry meat on paper towels. In a wok, heat peanut oil and saute chopped garlic until it turns golden brown. Remove, leaving at least 2 tablespoon oil in wok. Add meat to oil and saute until brown (add just a dash of sherry and sesame oil to meat while it's browning). Set aside.
Make a slurry of the cornstarch and a little water. Pour marinade into a separate pan and add cornstarch. Simmer until thick. Stir-fry green pepper and water chestnuts in the wok. Add meat and marinade sauce. Add a dash sesame oil to taste. Serve over steamed rice.
Yield: 8 servings