Mix together sugar, salt and black pepper. Sprinkle 1/4 of this curing mixture in the bottom of a glass baking dish. Place the caribou on mixture and comple-tely coat it with the remainder. Wrap tightly in plastic and place in the fridge for three days. Preheat smoker to 180°F-200°F. Rinse caribou and pat dry. Place caribou in the smoker and cook to an internal temperature of 150°F. Cool and slice very thin. Slice baguette and brush with olive oil. Grill until toasted and dark grill marks appear. Slice the red peppers julienne. Drizzle mustard on the sliced baguette, add peppers and top with caribou. Serves 6-8.