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Caribou Steak

4.20 average, 5 votes
by David Lauterbach
2008 November 3
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What the hell is a caribou, and why would you want to eat one? Because you can. Rudolph was a red-nosed caribou, and what an annoying little bastard he was (‘She thinks I’m cute’). He deserved to be eaten. Actually, caribou are more commonly known as reindeer. Fun fact: both males and females have antlers. That should make for an interesting mating party.


  • 16 oz Caribou steak
  • 4 tablespoons of butter
  • 1 chopped onion
  • 2 tablespoons of sherry
  • 2 tablespoons of brandy
  • 1 tablespoon of Worcestershire
  • 3 tablespoons of A-1 steak sauce
  • 1 tablespoon of chopped chives
  • 1 tablespoon of chopped parsley
  • Salt & pepper

Chop your onion, keeping in mind that you’ll probably cry like a baby while doing this. Cook the onions in 2 tablespoons of butter until golden. Pound the caribou steak with a mallet to tenderize. If you don’t have a mallet, a claw hammer is fine. That was a joke… do not use a claw hammer. Sear the meat over high heat in the butter & onions, about 2 min on each side should do.

Now add the sherry, A-1 sauce, the remaining 2 tablespoons of butter, Worcestershire sauce, chives, parsley, pepper and salt.

Reduce to medium heat and cook for an additional 3 to 4 minutes per side. Add the brandy, bring to the table, flame and serve.

1 Comment leave one →
2011 November 8
kevin permalink

Hi Brian,
Great meal.
I modified your recipe a bit thin slicing onions instead of chopping, adding orange muscat vinegar to the sauces and flambe using cointreau giving it a nice orange undertone (hey, I didn’t have any brandy). Thanks for the hammer suggestion, the meat was in a sealed freezer bag so I used my fist over a dish towel then massaged the packet strongly breaking up the tough lumps with my fingers. It worked well.

Sides were cauliflower au gratin dressed with red and yellow roasted peppers and a few sprigs of grilled asparagus.

Thanks for the starter recipe to help me along.
It was yummy.

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