Native Harvest Feast

About this recipe

Immerse yourself in the rich traditions of Native American cuisine with a modern twist on the Native Harvest Feast. This dish brings together the heartiness of wild rice, the succulence of grilled venison, and the sweetness of berries. It's a homage to the resilience and ingenuity of indigenous foodways, offering an exquisite balance of flavors and nutrients.

Ingredients

• 1 cup wild rice
• 2 cups water
• 2 ears of corn, cut into kernels
• 1 cup beans, cooked
• 2 cups squash, cubed
• 1 lb venison steaks
• 1 cup assorted berries
• 2 tbsp fresh herbs, chopped
• 1 tbsp olive oil
• Salt and pepper to taste

Directions

1. 1

   Rinse the wild rice under cold water until the water runs clear.

2. 2

   Combine rice and water in a saucepan, bring to a boil, then reduce to a simmer. Cook until tender, about 40 minutes.

3. 3

   Preheat the oven to 400°F (200°C).

4. 4

   Toss corn, beans, and squash with olive oil, salt, and pepper, then roast in the oven for 25 minutes or until tender.

5. 5

   Season venison with salt and pepper, then grill over medium-high heat to desired doneness, about 4-6 minutes per side.

6. 6

   Arrange the cooked wild rice on a large platter and top with roasted vegetables and grilled venison.

7. 7

   Garnish with fresh berries and herbs before serving.