Ingredients
1 Sweet Potato
6 oz. Beef, Elk or Bison Filet
½ large Red Onion
¼ tsp. Pumpkin Pie Spice
1 ½ Tbsp. Olive Oil
6 Juniper Berries
½ tsp. Rosemary
½ tsp. Salt
½ tsp. Pepper
½ cup Huckleberry Syrup
¼ cup Red Wine
❃❃Makes 20❃❃
Preparation
Cut filet into approximately 20 pieces. Combine 1 Tbsp. oil, rosemary and crushed juniper berries. Rub into meat and marinate for 1 hour or up to overnight.
Cut sweet potato into approximately 20 cubes and cut onion into large sections.
Preheat oven to 450, line a baking sheet with foil and spray with non-stick cooking spray.
Roasting Vegetables
Lay sweet potatoes on one end of a sheet pan and the onion on the other end. Divide 1 ½ Tbsp. oil, salt and pepper between 2 vegetables. Add pumpkin pie spice to sweet potatoes only. Toss with your hands to evenly coat each potato and onion. Spread out in an even layer and roast for 15 – 20 minutes or until potatoes can easily be pierced with a toothpick or skewer.
Making Sauce
Put huckleberry syrup into a saucepan over low heat and begin to warm.
Cooking Meat
Remove meat from marinade and slightly dry with paper towel. On medium high heat sear each cube of meat on all sides until cooked to medium rare.
Remove meat to a plate and allow juices to set back into meat.
Once meat is removed from pan pour wine in and deglaze scraping up all the bits from the meat. Add mixture to the huckleberry sauce.
Assembling Skewers
On a skewer or decorative pick put a piece of potato, then a few onion slices and finally the meat. Stand each skewer up on the serving platter and drizzle huckleberry sauce over each skewer. Serve immediately or keep warm in a low heat oven.