FIELD TO TABLE DINNER RECIPES
APPETIZER
Honey & Heat Wild Turkey Yakitori
Other Items Needed:
- Skewers, soaked
- Brined Turkey, sliced thin and weaved on skewers
Honey & Heat Aioli:
- 1 egg
- 1 egg yolk
- 1 c. olive oil
- 2 tsp lemon juice (½ lemon)
- 2 garlic cloves, minced
- 1 TB yellow mustard
- 1 tsp red pepper flakes
- 2 TB MT honey
- ½ tsp salt
Add all ingredients into a mixing bowl. With emulsion blender, blend until thick and creamy
Skillet Sauce:
- 1 c. butter
- 1 c. honey
- 1/2 c. chicken stock
- 1 tsp red pepper flakes
Place all ingredients in a cast iron skillet, and let come to a low simmer, stirring frequently. Don’t let the mixture over cook.
Assemble thinly sliced brined turkey on skewers and grill while basting in the sauce.
Plating:
Place the grilled skewers in the center of your plate and drizzle with the sweet heat aioli.
ENTREEE
Grilled Sun Dried Tomato Polenta w/ Venison, Chimichurri, Blistered Tomatoes, & Feta
Other Items Needed:
- Venison, tenderized, salt and peppered
- Feta
- Olive oil spray
Polenta:
- 4 c. water
- 2 c. vegetable or chicken stock
- 1 ½ to 2 c. medium to fine polenta
- 2 TB butter
- ⅔ c. sun dried tomatoes, chopped
- ¾ c. shredded parmesan cheese
- S&P to taste
- ½ c. roasted garlic, minced
-
- Let water and stock come to a boil
- Add polenta, stirring constantly with a whisk
- Once polenta finishes cooking, it should be very thick
- Pull off the heat, and add all the other ingredients, adding butter last
- In a 9x13 greased cookie sheet, pour polenta mixture and smooth, should be about ½” thick
- Put in fridge and let completely cool
- Remove from fridge and spray top with olive oil spray, and place on grill
- Grill until both sides have nice grill marks
Chimichurri:
- 1 c. cilantro
- 1 c. parsley
- 1 red onion
- 2 tsp salt
- ½ tsp pepper
- 2 TB garlic, minced
- 1 tsp Italian seasoning
- 1 tsp red pepper flakes
- ⅔ c. olive oil
-
4 TB red wine vinegar
Place all ingredients into a food processor and chop until everything resembles a small chop
Blistered Tomatoes:
- Cherry Tomatoes, washed
- ½ c. olive oil
- 1 tsp garlic cloves, minced
- S&P to taste
-
-
- In skillet, add 2 TB olive oil and tomatoes
- On high heat, blister tomatoes until they start popping and dancing in the skillet and there are char marks on various sides of the tomatoes
- Remove and place in mixing bowl
- Add remaining olive oil, minced garlic and s&p
-
Plating:
- On plate, place the grilled polenta in center
- Slice the venison very thin, and place 5 slices on top of the polenta
- Across the middle, add 1 TB of the chimichurri
- Place 3 blistered tomatoes mixture on top and lightly sprinkle with feta and serve
WHISKEY & WINE TASTING RECIPES
APPETIZER
Grilled Venison and Toasted Sourdough with Huckleberry BBQ Sauce
Other Items Needed:
- Venison, tenderized, salt and peppered
- Local Sourdough, sliced and toasted on the Barrel
Huckleberry BBQ Sauce:
- 1 ½ c. ketchup
- ⅓ c. brown sugar
- ¼ c. molasses
- ¼ c. honey
- 1 ⅔ c. frozen huckleberries
- ¼ bell pepper
- 2 large sweet peppers
- 1 garlic clove, minced
- 2 tsp chili powder
- 1 ½ tsp. Paprika
- 2 tsp dry mustard
- 1 tsp salt
- 5 TB butter
- 1 TB garlic powder
-
- Place all ingredients, except the butter into a saucepan
- Simmer for 20 minutes, stirring occasionally
- Let cool for 1-15 minutes
- Add butter and mix until melted
- Add into a blender and blend until smooth
Grilled Venison and Rosemary New Potato Skewers
Ingredients & Assembly:
- 1 lb butter, melted
- Venison, tenderized, cubed, salt and peppered
- 4.5 lbs Locally grown New Potatoes, par cooked and coated in rosemary butter
- 2 bunches Fresh Rosemary, minced
- 2 TB Garlic, minced
- S&P to taste
- Skewers, soaked
- In saucepan, melt the butter, add the minced rosemary, garlic and s&p
- Toss the new potatoes into the butter and par cook until just getting soft
- Add 3 new potatoes and 3 pieces of cubed venison (alternating) to the skewer and grill until the steak is medium rare. Potatoes should finish cooking in the meantime.