2 bison sirloin steaks cut into 1.5 inch cubes (or moose, venison, beef)
4-5 sprigs asparagus cut into 1 inch pieces (or fiddleheads or snap peas)
3 tablespoons maple syrup (sub honey or brown sugar)
2 tablespoons lemon juice (or white vinegar)
2 tablespoons soy sauce
4 pieces wild garlic (or use 4-5 garlic cloves) chopped
1 teaspoon fresh ginger minced
Big pinch pepper
1/4 teaspoon dried bergamot (or use dried oregano)
Wild rice blend with sweet grass and wild chives:
5-7 cups water
1 cup wild rice
1 tablespoon sweetgrass (tie with cooking twine or put into a tea bag or in cheesecloth) (optional)
1 teaspoon salt
4-5 sprigs wild chives sliced thin garnish (or use store bought chives or green onions)
1 cup cooked white or brown rice
Let marinate 30 minutes- one hour or up to 24 hours.
Soak wooden skewers in water ten minutes. Skewer meat pieces and rotate with asparagus on each skewer (or any vegetable you like, mushrooms, onions, peppers).
Heat large pan (cast iron is the best) or barbecue to high. Place one tablespoon oil into pan, add skewers. Cook three minutes on each side, cook until desired doneness.
Remove from pan and serve over wild rice blend!
Put water, salt, sweetgrass and wild rice into a large pot on high. Bring to a boil, turn to medium, cook 30-45 minutes or until rice puffs open and is tender. Cooking wild rice is similar to pasta, lotsa water and cook until ready! Drain once cooked.
Meanwhile cook one cup white or brown rice according to package directions in another pot.
Once both rices are cooked mix together add pinch salt, pepper, wild chopped chives (or green onions), three tablespoons butter or olive oil mix together well.