Kingly Foods

Last night we decided to throw a small dinner party for our family. My American family that is. Which means I can’t go too exotic. I’ve wanted to broil skewers for a few days now and what an opportunity this was!

I rushed home after a long day out and about and started preparing the kitchen. I started out by making the marinade. I went with something sweet, something foresty, something different…

My balsamic/forest marinade:

• 5 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp honey
• plenty of thyme
• 2 tsp rosemary
• 2 tbsp juniper
• 2 cloves of garlic
• dash of liquid smoke

To make it you just have to mix everything together basically. I added everything in the order of my recipe (it’s an original!) got out the garlic press for the garlic cloves, crushed the juniper with the back of a knife and halved all the rosemary leaves. Stripped the thyme sprigs off of its leaves and mixed. While letting the flavours mix I prepared the skewers.

Here’s what I used:

• 1 lbs deer steak
• 1 orange bell pepper
• 1 yellow bell pepper
• 1 yellow squash
• 10 portobello mushrooms
• 1 yellow onion
• 1 jalapeño

Cut up everything into similar sized squares, with exception for the jalapeños of course. I cut the mushrooms into pieces of four. For the squashes I first halved them and then chopped them. Some of the steak pieces were long and thin so I wrapped up onions and jalapeños in some. Like hidden goodies.

Brush the marinade over the skewers. And put into the oven to broil for about ten minutes or until vegetables is starting to get golden. The venison will stay pink/red when broiling.

Boil up some rice and mix all of these ingredients in a big bowl.

• Rice
• Big handful of Italian parsley
• 1 tbs olive oil
• 2 lemons

It’s all ready to serve. I wish I had a barbecue or one of those grilling pans, but broiling things in the oven works almost as well. Extra thanks to the liquid smoke. It really gave it that barbecue flavour!

After 10 mins of broiling

Served on top of lettuce with a side of rice

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