• Skewers, soaked
• Brined Turkey, sliced thin and weaved on skewers

• 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

• 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.

Place the grilled skewers in the center of your plate and drizzle with the sweet heat aioli.

• Venison, tenderized, salt and peppered
• Feta
• Olive oil spray

• 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. 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
      

• 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

• Cherry Tomatoes, washed
• ½ c. olive oil
• 1 tsp garlic cloves, minced
• S&P to taste

1. 1. 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

• 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

• Venison, tenderized, salt and peppered
• Local Sourdough, sliced and toasted on the Barrel

• 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. 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

• 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.