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Alaskan game skewers with Alaskan berry birch syrup vinaigrette over fiddleheads and brown rice

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Ingredients

  • 4 pieces (1 oz per piece) peppers, sliced into .5 in cubes
  • Marinade
  • 4 pieces (1 oz per piece) peppers, sliced into .5 in cubes
  • 1/2 ounce lemon zest/juice
  • Rice
  • 4 pieces (1 oz per piece) peppers, sliced into .5 in cubes
  • 1/2 ounce lemon zest/juice
  • 1 cup water
  • Vegetables
  • 4 pieces (1 oz per piece) peppers, sliced into .5 in cubes
  • 1/2 ounce lemon zest/juice
  • 1 cup water
  • 2 ounce fiddleheads -foraged
  • 2 ounce water
  • Vinaigrette
  • 4 pieces (1 oz per piece) peppers, sliced into .5 in cubes
  • 1/2 ounce lemon zest/juice
  • 1 cup water
  • 2 ounce fiddleheads -foraged
  • 2 ounce water
  • 1 ounce alaskan cranberries
  • 1 ounce tbl birch syrup (like molassis)
  • 2 ounce tbl balsamic vinaigrette
  • 1 ounce tbl alaskan mustard
  • 3 ounce oil, olive
  • Preparation

    Baking Directions:

    Skewers: Marinate the meat for one hour ahead of time.

    Skewer meat, onion, pepper, meat, squash — repeat with four pieces of meat.

      Rice: Cook ahead of time.

    Vegetables: Saute over medium heat, add oil, fiddleheads, and toss.

    Saute for one minute.

    Season with salt, set aside.

    Vinaigrette: Bring water to boil, add syrup, berries and vinegar.

    Cool, emulsify oil with a buerre stick.

    To plate: Make a mound of brown rice in the center of a platter, put veggies on top of that.

    Put the berry vinaigrette around the well of the platter.

    Put skewers off the mound of rice, ready to grab.

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