CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2008-02-16
Serves: 3-4
Prep Time: 1-30m
Difficulty: average
Backpacking: No
Ingredients
- 2 tb butter; divided
- 1/4 c shallots, finely chopped
- 1/4 c good Scotch whisky
- 3/4 c orange juice
- 2 tb lemon juice
- 2 tb red currant jelly
- 1 tsp Dijon mustard
- 2 tsp cornstarch
- 2 tb water
- 4 caribou steaks, about 3/4 inch thick
Instructions
Combine 1 tb. butter and shallots in a sauce pan. Cook over medium heat until shallots soften but do not brown. Add whisky and heat to a simmer.
Stir in orange juice, lemon juice, jelly and mustard. Heat until boiling.
Combine cornstarch with water. Stir into sauce; cook until thickened and set aside.
In a frying pan, melt the remaining 1 tbsp. butter and saute the steaks about 5 minutes on each side. Do not overcook. Serve immediately with sauce.
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