Bears & Broncos Tailgating

The Tatanka Skewer: Grilled Bison and Eggplant
with Heirloom Tomatoes, Lettuce and Fresh Herbs
Serves 4          
2 lbs                             Bison loin or top round, cut into ¾” cubes
3 cloves                       garlic, thinly sliced  
3 Tbsp                         chili powder     
1 Tbsp                         sweet smoked paprika
1 Tbsp                         ground cumin
1 Tbsp                         ground coriander
1 pinch                                    ground cayenne pepper
1 pinch                                    cinnamon
1 pinch                                    cilantro, basil and mint leaves, picked and cleaned
4 whole                        skewers, soaked in water 
4 whole                        small eggplants, split
1 pinch                        fresh thyme
                                    salt and pepper
                                    canola oil
Method: Lightly season the bison meat with salt. Combine all of the spices and enough canola oil to make it like wet sand. Fold the bison and the spices mixture together and let marinate for at least 4 hours- overnight is also ideal if time permits. Skewer beef leaving ⅛” in between each cube of meat. Rub eggplants with olive oil, salt, pepper and fresh thyme and grilled over medium low heat until soft. Reserve at room temperature.
Ingredients for Heirloom Tomato Relish:
1 whole                        red onion, soaked in lime juice and fish sauce (equal parts) for 30 minutes
1 whole                        Serrano pepper, thinly sliced
1 whole                        lime, Zest and juice
1 Tbsp                         sesame seed oil mixed, with ½ cup canola oil
2 whole                        large Heirloom tomatoes, cut into medium dice
Method: Mix the onion, pepper, lime zest, juice and oils. Fold in the heirloom tomatoes and adjust the seasoning with salt and pepper.

Plating: Grill the bison skewers over direct heat, turning often. Pull them just before they are done (I would suggest medium rare-medium) and let rest for 5-10 minutes before removing the skewer. Assemble using a green leaf lettuce leaf folded over. Place a piece of eggplant down, some of the herbs, a little of the tomato and then a couple of pieces of bison. Wrap it up like a taco and enjoy.

Wood Grilled Corn on the Cob
Serves 4
6 ears                           farmers’ market corn High heat gloves
1 cup                           mayonnaise
1 whole                        lime, zest and juice
1 whole                        chipotle pepper in adobo, finely chopped

Wearing high heat gloves, place corn on the grill on low medium heat and turn every few minutes. Grilling should take approximately 30 minutes. Remove corn from grill and peel back husks. Combine mayonnaise, lime and pepper in a bowl. Scoop on a paper plate and slide corn on top until covered in aioli. Season with salt and enjoy hot.

Blue Moon Poached Wild Boar Bratwurst with Onion Marmalade
Serves 4
1 bottle                                    Blue Moon Belgian Style
1 bottle                                    regular lager style beer
3 whole                        large onions, peeled and sliced ½” thick
2 cups                          water
2 lb                              Wild Boar sausage
6 whole                        potato buns
Method for the sausage: Combine ½ the Blue Moon (the other ½ is for the cook), the bottle of regular beer, onions and water in a pot. Bring to a boil and then cut to a simmer. Cook for 20 minutes. Turn the heat to low and add the sausage. Poach for 20 minutes on the lowest setting. Pull sausage from the pan off the stove and let the sausage rest for 15 more minutes. Pull from the broth (reserve the broth) and place on a medium grill to brown the sides.
Ingredients for the marmalade:
1        cup                  white balsamic vinegar
½ cup              poaching liquid
                        freshly ground black pepper
Method: Combine the onions and ½ cup of the liquid from the sausage broth with vinegar in a pot and simmer until it reduced by about 80%. It will have a very marmalade like appearance. Finish with fresh ground black pepper.
Plating: Place bratwurst in a bun and top with marmalade. Enjoy!
Smoked Brown Trout Dip with Grilled Bread and Pickled Onions
2        lb                     trout, heads removed
¾ cup              mayonnaise
½ cup              sour cream
3 Tbsp             fresh dill leaves, chopped
2 Tbsp             drained bottled horseradish
1 can                pickled onions
1 loaf               French bread, thinly sliced
Rub trout with salt, sugar, pepper and zest with lemon. Place trout in a hot smoker for approximately 10 minutes. Allow to cool and remove from the smoker. Discard skin and bones from trout and break into pieces. In a food processor pulse trout until finely chopped. Stir in remaining ingredients with salt and pepper to taste. Serve dip with pickled cocktail onions and grilled bread.
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