We started with pickerel cheeks (you can get them in Regina at Pacific Fresh Fish), which I popped under a broiler with butter, lime, salt and pepper, then chilled it in the fridge. Then cook some beluga lentils just until tender (I hate mushy lentils) I topped it with an emulsion of sherry vinegar, mustard, lime juice, olive oil and honey.
Next up was roasted quail.
I marinated these for several hours in; soy sauce, mustard, sesame oil, ginger, 5 spice powder and chicken stock, sprinkled with sesame seeds and roasted for about 30 minutes in a 325 oven. These are great served at room temperature.
Next up were the mini-sliders.
These were the most labor intensive dish of the night. I started by baking kaiser rolls and made 30 out of this recipe instead of 6!
Then I ground bison loin along with some beef suet (to keep them moist) season well and form into small patties. I broiled these, mostly in the interest of time - I had a lot of dishes on the go at the same time. flip them once and then top with white cheddar just until melted. Keep a close eye on them since they cook very quickly due to their size. Slice and toast the buns, add a healthy slathering of pesto-mayo by combining mayonnaise and basil pesto (purchased or made yourself) add something green - I added baby kale since I couldn’t get arugula (I thinly peppery arugula would be even better) and pop your burger atop! Do use the toothpicks as they are taller than they are wide and would tend to fall apart without them.
Next up - Venison (are you catching the prairies theme here?)
I swaddled venison loin in sage leaves and bacon and slow roasted until tender in a 300 degree oven. The mash is simply boiled parsnips and potatoes, run through a ricer, add some cream and bleu cheese and you have a delightful base for the venison. For the sauce, I reduced Madeira with some sour cherries, strained, add some good beef demi-glace and simmer until it it’s thick. To plate, add a small spoonful of the mash (these are single bite appies) , top with the venison, sliced thinly, drizzle a little of the sauce over all and top with a fried sage leaf.
Of course, to have a real party, you have to have dessert:
Lots of them - from my last blog post
Then to round it all out, throw in some spiced candied nuts, a cheese platter, a disco light and some music. Oh and maybe add a sugar blown version of the theatre logo.
Then, just sit back and enjoy! I had a fabulous time. or should I say “mahvelous dahling”.
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