The BHA Field To Table dinner, held annually at the North American Rendezvous, is the wildest of wild-game events. Chefs and passionate wild-game cooks from across the continent prepare dishes that celebrate the breadth of our wild public lands, waters and wildlife.
We were fortunate enough to have the crew at Burch Barrel in attendance this year. You may not have had a chance to join us at this year’s Field To Table dinner, or at our Whiskey & Wine tasting event, but that doesn’t mean you have to miss out on some of these inspiring dishes. Here, we’re providing you with the appetizer recipe that Corey Piersol and company presented, Honey & Heat Wild Turkey Yakitori. And stay tuned, because we’ll also be sharing their entrée, Grilled Sun Dried Tomato Polenta with Venison, Chimichurri, Blistered Tomatoes and Feta in an upcoming post.
Honey & Heat Wild Turkey Yakitori
Aioli Ingredients
- 1 egg
- 1 egg yolk
- 1 cup olive oil
- 2 tsp lemon juice (½ lemon)
- 2 garlic cloves, minced
- 1 tbs yellow mustard
- 1 tsp red pepper flakes
- 2 tbs MT honey
- ½ tsp salt
Cooking Instructions
Place the turkey slices on pre-soaked wood skewers. Add all aioli ingredients into a mixing bowl. With emulsion blender, blend until thick and creamy.
Skillet Sauce Ingredients:
- 1 cup butter
- 1 cup honey
- 1/2 cup chicken stock
- 1 tsp red pepper flakes
Cooking Instructions:
Place all the sauce 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 skillet sauce.
Place the grilled skewers in the center of your plate and drizzle with the Honey & Heat aioli.
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