Nish Kabobs Glazed with Birch and Balsamic
Published Tuesday, July 7, 2015 8:06AM EDT Last Updated Tuesday, July 7, 2015 8:07AM EDT
- ½ tbsp (7.5 ml) Crushed black peppercorns
- 2 tsp (10 ml) Fresh rosemary, chopped
- 1 tsp (5 ml) Fresh thyme, chopped
- 2 Garlic cloves, minced
- 1 tsp (5 ml) Dijon mustard
- 2 tbsp (30 ml) Balsamic vinegar
- 2 tbsp (30 ml) Packed brown sugar
- 1 tbsp (15 ml) Olive oil
- 3 tbsp (45 ml) Soya Sauce
- 3 tbsp (45 ml) Lime juice
- ½ tsp (2.5 ml) Salt
- 1 tsp (5 ml) Birch syrup
- 340 g (12 oz) Deer medallions cut into 1-1/2 inch long strips
- 453 g (16 oz) Cooked brown rice, cooked in beef broth instead of water
- 2 tbsp (30 ml) Toasted pine nuts
- Soak eight wooden skewers in warm water for 30 minutes
- In a stainless steel bowl, mix peppercorns, rosemary, thyme, garlic, Dijon, balsamic vinegar, brown sugar, olive oil, soya sauce, lime juice, salt, and birch syrup; mix well.
- Divide mixture into two and place half the mixture in a sauce pan and simmer on very low heat for 15 minutes, reserve to glaze finished kabobs.
- With the remaining mixture add the venison/deer and turn to coat evenly; let marinate at room temperature for 1 hour.
- Drain and discard marinade. Thread deer onto wooden skewers.
- Grill over medium-hot heat or broil 2 minutes per side, turning occasionally, do not overcook.
- Serve 2 skewers over 4 ounces of cooked rice. (per serving)
Makes: 4 Servings
A flavoured balsamic syrup can be substituted for birch syrup
Beef tenderloin can be substituted for venison
Birch syrup can be purchased online here.
Recipe courtesy of Chef David Wolfman
You Are Welcome Food Truck 2015