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

 

    1. Let water and stock come to a boil
    2. Add polenta, stirring constantly with a whisk
    3. Once polenta finishes cooking, it should be very thick
    4. Pull off the heat, and add all the other ingredients, adding butter last
    5. In a 9x13 greased cookie sheet, pour polenta mixture and smooth, should be about ½” thick
    6. Put in fridge and let completely cool
    7. Remove from fridge and spray top with olive oil spray, and place on grill
    8. 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

 

      1. In skillet, add 2 TB olive oil and tomatoes
      2. 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
      3. Remove and place in mixing bowl
      4. Add remaining olive oil, minced garlic and s&p
Grilled Sun Dried Tomato Polenta w/ Venison, Chimichurri, Blistered Tomatoes, & Feta

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

 

    1. Place all ingredients, except the butter into a saucepan
    2. Simmer for 20 minutes, stirring occasionally
    3. Let cool for 1-15 minutes
    4. Add butter and mix until melted
    5. 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

 

  1. In saucepan, melt the butter, add the minced rosemary, garlic and s&p
  2. Toss the new potatoes into the butter and par cook until just getting soft
  3. 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.

 

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Montana Merriman Turkey Sliders

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Rolled Elk Roast

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Montana Merriman Turkey Sliders

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Cast and Blast

MONTANA MERRIMAN SLIDERS
WITH HUCKLEBERRY BBQ SAUCE