1 caribou steak, 1/2 - 3/4 inch thick
3 tbsp. butter
Cayenne pepper
3 tbsp. port wine
1 tbsp. red currant jelly
Salt

Cut steak into pieces about 2 inch square. Salt to taste and place in a skillet with the butter. Brown each side quickly over high heat. Then lower heat, dust the meat with cayenne, add the wine and jelly. Cover and simmer until pink on the inside when cut with a knife.