Title: Stir Fried Caribou with Black Bean Sauce
Categories: Game Caribou Steak Blank
Yield: 4 Servings

		SAUCE:
3/4	c	Dried black beans
3	c	Stock
1 1/2	ts	Fresh ginger; chopped
2	cl	Garlic; minced
1		Chile pepper; chopped finely
3	tb	Sherry wine vinegar
1/2	ts	Salt
		STIR-FRY:
8	oz	Caribou, deer or beef steak
1	tb	Sesame oil
1	tb	Chopped fresh ginger
1	cl	Garlic, finely chopped
2		Celery ribs; julienned
1/2	c	Mushrooms; fresh, sliced
1/2	md	Onion; sliced vertically into crescent fans
1	c	Bean Sprouts

To make sauce: Soak the beans in water overnight, rinse and drain. Combine black beans, stock, ginger, garlic, chile and vinegar in a saucepan and bring to a boil over high heat. Reduce heat and simmer, covered, until beans are tender, about 1 hour. Pour into blender or food processor, add the salt and blend until smooth. Return to the saucepan and hold over a low heat.

To make stir-fry: Trim all the fat from meat and cut, against the grain, into quarter-inch strips. Place oil in a nonstick skillet or wok over high heat. Add the meat and stir fry for a few seconds. Add ginger, garlic, celery, mushrooms and onion; stir fry until vegetables are tender-crisp. Add sprouts and and a cup of the sauce, cover and cook a further 30-40 seconds and remove from heat.

Serve with steamed rice and pass the rest of the sauce at the table. Jim Weller

previous

next