Slay to Gourmet: Alaskan Game Dinner

Herb Vinaigrette

Alaska Slay to Gourmet036

Fresh garlic is key for this herb vinagrette // Photo by Jon Wipfli, edited by Matt Lien

  • 1 bunch flat-leaf parsley
  • 1 bunch thyme
  • 1 bunch basil
  • ½ bunch dill
  • ½ bunch oregano
  • 1½ cups grapeseed oil
  • 5 cloves garlic, peeled and finely minced (don’t sub out pre-chopped garlic)
  • 6 lemons, juiced
  • Salt to taste

First, combine the garlic and the lemon juice and let them sit for at least an hour to cut down the intensity of the garlic. Ten minutes before serving, finely mince all the herbs and combine them with the oil and salt. Mix in the lemon and garlic. Serves 12.


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Vegetables cook in hot ashes and embers // Photo by Jon Wipfli, edited by Matt Lien

  • 3 spaghetti squashes
  • 6 rutabagas
  • 10 medium-large Yukon gold potatoes

Let the vegetables sit on the ash of some glowing embers, and flip them over once they start to blacken. Continue until they are all knife tender. Let them sit until they are cool enough to handle and peel away the ash layer with a pairing knife. Serves 12.


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Meat cooks in iron skillets atop burning logs // Photo by Jon Wipfli, edited by Matt Lien

  • 4–8 moose steaks (or substitute venison)
  • 4 pounds halibut
  • 4 pounds salmon
  • 2 pounds rockfish
  • 2 pounds ling cod
  • Plenty of salt and pepper
  • Grapeseed oil

Place cast-iron pans on the smoldering logs. Let them get wicked hot and pour a little grapeseed oil into them (avoid splashing any in the fire, it’ll flare up). Season the meats and carefully lay them in the pans, cooking separate proteins in different pans. Flip and cook to desired temperatures and set aside to rest.

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