Broiled Or Grilled Marinated Chicken Recipe

 
Yield: 4 Servings
 
      1    stephen ceideburg
      3 T  cilantro root,Minced
      3 T  fish sauce
      3 T  chinese light soy sauce
      2 T  fresh lime juice
      1 T  black pepper,Freshly Ground
      1 T  garlic (3 cloves),Minced
      2 lb chicken legs (or breasts)
           -skin and f,at removed

Combine cilantro root, fish sauce, soy sauce, lime juice, pepper and
garlic in a blender or food processor. Blend until smooth and pour
into a shallow, non aluminum dish. Add chicken and turn to coat
evenly with marinade. Cover and marinate in the refrigerator for at
least 1 hour or up to 8 hours, turning occasionally.

Preheat the broiler or prepare a charcoal or gas grill. Drain the
chicken and reserve the marinade for basting. Broil or grill the
chicken on a lightly oiled rack approximately 3 inches from the heat
for 10 minutes. Turn the chicken and baste with the reserved
marinade. Discard any leftover marinade. Cook for 10 to 15 minutes
longer, or until the outside is browned and the inside is no longer
pink.

Broiled/Grilled Caribou Steaks
 
Yield: 6 Servings
 
      6    1/2 thick caribou steaks
      1    bacon fat (or lard)
      1    basting sauce
  1 1/2 c  red wine
      3 T  oil
    1/8 t  ginger,Ground
      1 ds hot pepper sauce
      1    salt and black pepper

Combine all the basting sauce ingredients and soak the venison
slices
in the sauce for at least 24 hours. Pour off and reserve the sauce.
Put the meat on a board and pat it dry, then nick the edges of the
slices and rub them all over with the fat.

Heat the grill to medium-high and grill the steaks until medium-rare.
Baste the meat with the reserved basting sauce while cooking and turn
it once. When done, transfer the slices to a warmed serving platter,
and serve at once, with the remaining sauce in a sauce boat.