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

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
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Serves 6
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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.

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