Broiled/grilled caribou steaks

6    1/2" thick Caribou steaks
           Bacon fat or lard
           Basting Sauce:
  1 1/2 c  Red wine
      3 tb Oil
    1/8 ts Ground ginger
      1 ds Hot pepper sauce
           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.