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Spicy Orange Antelope Skewers with Shiitake Mushroom, Snap Pea Stir Fried Rice

by | Jun 21, 2018 | News | 0 comments

Recipe July 2018

Spicy Orange Antelope Skewers with Shiitake Mushroom, Snap Pea Stir Fried Rice for Meat On A Stick Monday
by Bobbie Jo Wasilko
He Hunts She Cooks

Serves 6

Reminiscent of the Chinese dish orange beef, this meat on a stick Monday is sweet, spicy, and has a tangy orange flavor!

For the Meat Skewers

  • 2-1/2 lbs. Antelope Top Round or Loin (substitute venison, elk, moose)
  • 3 Bell Peppers (Red, Orange and/or Yellow)
  • 2 Red Onions
  • *3 Navel Oranges (2 for the skewers, 1 for the marinade)

For the Marinade

  • 1/2 cup Orange Juice
  • 1/4 cup Soy Sauce
  • 1/4 cup Shaoxing Rice Wine or Dry Sherry
  • 2 Tbs. Minced Garlic
  • 2 tbs. Minced Ginger
  • 1 tsp. Onion Powder
  • 1 crushed Dried Aji Pepper (or substitute 2 crushed dried Thai Chili peppers)
  • *1 Orange (Orange peel and juice, no white pith)
  • 1/4 cup Sesame Oil

For the Glaze

  • 3/4 cup Orange Marmalade
  • 1/3 cup Orange Juice
  • 1/4 cup Soy Sauce
  • 6 Tbs. Rice Wine Vinegar
  • 4 tbs. Honey
  • 1 tsp. Onion Powder
  • 1 tsp. Ginger Powder
  • 2 Dried Aji Chili, broken into small flakes (or 2 dried Thai Chili Peppers)
  • 1/2 tsp. Ground Long Pepper (preferred, but you can substitute black pepper)
  • Pinch of Cayenne

For the Stir Fried Jasmine Rice

  • 1-1/4 cup Jasmine Rice
  • 3 Scallions, white and green parts, sliced into small pieces
  • 1-1/4 cup Fresh Snap Peas or Snow Peas
  • 1-8 ounce pkg. Fresh Shiitake Mushrooms
  • 1-1/2 Tbs. Nori Furikake Rice Seasoning (dried seaweed flakes)
  • Peanut Oil for sautéing
  • Soy Sauce, to taste
  • Pepper to taste

For the Antelope/Venison Skewers

  • Remove the silver skin and connective tissue from the meat and cut into 1.5 inch pieces, add to a gallon size zip lock bag, and set aside.

For the Marinade

  • Peel the orange skin with a potato peeler, and add to the meat.
  • Discard the white orange pith, and add the rest of the orange to the meat, squeezing the pulp to release the juice.
  • Mix all the remaining ingredients into a measuring cup and pour all over the meat.
  • Refrigerate for 6-12 hours.

For the Glaze

  • Add everything to a small pot and bring to a low simmer for about 30 minutes to reduce and thicken.
  • Turn off the heat and let it cool down.
  • **The glaze can be made 2-3 days ahead and refrigerated.

For the Stir Fried Jasmine Rice

  • Cook the rice in salted water, or steam the rice, and set aside to cool.
  • While the meat is grilled, heat about 6 tablespoons peanut oil to a large frying pan over medium-high heat.
  • Add the pea pods, shiitake mushrooms and scallions, and stir fry for about 2 minutes.
  • Add the pre-cooked jasmine rice and continue to stir fry another 2 minutes.
  • Turn off heat and add the furikake seasoning, soy sauce and pepper, to taste.
  • Serve with meat skewers.

To Finish

  • Preheat the grill to 400ºF.
  • Cut the bell peppers, onions, and oranges into 2 inch pieces.
  • Skewer the meat, alternating between the cut peppers, onion and orange pieces.
  • Grill for just a few minutes, and baste with orange soy glaze.
  • Serve with stir fried rice.

Notes

  • The glaze can be made 2-3 days ahead, refrigerated and brought to room temperature before grilling.
  • The jasmine rice can be steamed or simmered the day ahead, and stir fried just before serving.