Rocky Mountain Grilled Bison Skewers

Ingredients

In this adaptation, we substitute the traditional Japanese ingredients with those commonly found in Rocky Mountain cuisine. The bison meat takes center stage, replacing the more commonly used seafood or poultry in robatayaki. Additionally, we incorporate a huckleberry glaze to add a unique regional twist to the dish. We alse have the original recipe for Robatayaki, so you can check it out.

• 1.5 lbs (680g) bison meat, cut into 1-inch cubes 1.5 lbs (680g) bison meat, cut into 1-inch cubes
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 2 tablespoons (30ml) soy sauce 2 tablespoons (30ml) soy sauce
• 2 tablespoons (30ml) maple syrup 2 tablespoons (30ml) maple syrup
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary 1/2 teaspoon dried rosemary
• 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
• 1/4 cup (60ml) huckleberry jam 1/4 cup (60ml) huckleberry jam
• 1 tablespoon (15ml) apple cider vinegar 1 tablespoon (15ml) apple cider vinegar
• Salt, to taste Salt, to taste
• Wooden skewers, soaked in water for 30 minutes Wooden skewers, soaked in water for 30 minutes

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 12g, 8g
• Protein: 40g
• Fiber: 1g
• Salt: 1.2g

Preparation

1. 1.
   In a bowl, combine the olive oil, soy sauce, maple syrup, minced garlic, smoked paprika, black pepper, thyme, rosemary, and cayenne pepper. Mix well.
2. 2.
   Add the bison meat cubes to the marinade and toss until evenly coated. Cover the bowl and refrigerate for at least 2 hours, allowing the flavors to meld.
3. 3.
   In the meantime, prepare the huckleberry glaze by combining the huckleberry jam and apple cider vinegar in a small saucepan. Heat over low heat, stirring occasionally, until the jam has melted and the mixture is well combined. Remove from heat and set aside.
4. 4.
   Preheat the grill to medium-high heat.
5. 5.
   Thread the marinated bison meat onto the soaked wooden skewers, leaving a small space between each cube.
6. 6.
   Season the skewers with salt and place them on the preheated grill. Cook for about 4-5 minutes per side, or until the bison reaches your desired level of doneness.
7. 7.
   During the last few minutes of grilling, brush the skewers with the huckleberry glaze, allowing it to caramelize slightly.
8. 8.
   Remove the skewers from the grill and let them rest for a few minutes before serving.
9. 9.
   Serve the Rocky Mountain grilled bison skewers hot, garnished with fresh herbs if desired. Enjoy!

Treat your ingredients with care...

• Bison meat — Ensure the bison meat is fresh and of high quality. If bison is not available, you can substitute it with lean beef or venison.
• Huckleberry jam — If huckleberry jam is not accessible, you can use blackberry or raspberry jam as a substitute.

Tips & Tricks

• Soaking the wooden skewers in water prevents them from burning during grilling.
• For a spicier kick, increase the amount of cayenne pepper in the marinade.
• Serve the skewers with a side of roasted root vegetables or a fresh green salad for a complete meal.
• If you prefer a sweeter glaze, add a touch more maple syrup to the huckleberry glaze.
• Allow the skewers to rest for a few minutes after grilling to ensure the juices redistribute and the meat remains tender.

Serving advice

Serve the Rocky Mountain grilled bison skewers as a main course, accompanied by your favorite side dishes and a drizzle of the remaining huckleberry glaze. Garnish with fresh herbs, such as thyme or rosemary, for an added touch of freshness.

Presentation advice

Arrange the grilled bison skewers on a rustic wooden platter, allowing the vibrant colors of the meat to shine through. Drizzle the huckleberry glaze over the skewers and garnish with fresh herbs for an appealing and appetizing presentation.