Ginger maple wild garlic bison and asparagus skewers
Ingredients
- 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)
Marinade:
- 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
Directions
Marinade:
- Let marinate 30 minutes- one hour or up to 24 hours.
Skewers:
- 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!
Rice:
- 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.
