Big GameLeslie Fangmanmain dish, venison, deer, elk, moose, antelopeComment

Calypso Steaks

Big GameLeslie Fangmanmain dish, venison, deer, elk, moose, antelopeComment
Calypso Steaks

I am always up for a perfectly cooked steak!  Most of the time I only want it with Salt and Pepper, but for my fellow traditionalist give this one a try.  These rich, sweet and sour notes remind me of a trip I have taken to the Caribbean Islands.  I also get to use one of my new favorite condiments from the Philippines in this recipe, banana ketchup!  This condiment made from mashed banana, sugar, vinegar and spices.  This dish pairs well with Basil Scalloped Potatoes and Coconut Ginger Carrots and Beer Bread.

Calypso Steaks

Marinate

  • 1 cup of stock

  • 6 tablespoons of banana ketchup

  • 4 tablespoons of brown sugar

  • 4 tablespoons of lime juice

  • 4 tablespoons of fresh ginger

  • 4 tablespoons of ketchup

  • 1/2 teaspoons of cloves

  • 1/2 teaspoons of thyme

  • 1/2 teaspoons of cayenne pepper

  • 1 teaspoons of garlic powder

  • 1 teaspoons of onion powder

  • 1 teaspoons of salt

  • 4 Steaks, any large game will work elk, venison, antelope, moose


Mix all of the ingredients for the marinate together and pour all but 1/2 cup over the steaks and marinate overnight.  Take steaks out and let come to room temperature.  Heat remaining marinate over medium heat and let reduce by half so it coats the back of a spoon.  Heat a grill to a medium high heat.  Cook steaks on the grill to a nice rare.  Let rest and spoon over some of the reduced marinate and serve.