Join me as I make the Solamnic Feast Dish: Stag on Steel - From Tika’s Cookbook for the first time! This is a recipe from Leaves from the Inn of the Last Home sourcebook, originally released in 1987. The recipes are compiled by Tika Waylan Majere. You can buy Leaves from the Inn of the Last Home here: https://www.drivethrurpg.com/product/309152/Leaves-from-the-Inn-of-the-Last-Home?term=leaves+from+the+inn+of+the+last?affiliate_id=50797

https://youtu.be/ZgvlSSyvJSM

From Tika’s Cookbook

Solamnic Feast Dishes

Stag on Steel

Marinade:

* 1 ½ cup red wine (Burgundy is excellent. Do not use cooking wine; it’s salted.)

* 2 large pinches dried sage

* 3 juniper berries, crushed

* 2 garlic cloves, crushed (or 2 shakes garlic powder)

* ¼ cup pineapple joice

* 1 shake powdered ginger

* 2 pinches rosemary

* 2 pinches thyme

* 3 pinches dried parsley flakes

* 2 pinches celery leaves

* Salt

* Pepper

For the Skewer:

* 2 to 3 pounds venison tenderloin or pork

* 2 sweet onions

* 1 green pepper

* 1 16-ounce can chunk pineapple

* 24 cherry tomatoes

* 24 fresh mushrooms

A day before serving, mix red wine and pineapple juice in a large, non-metallic pan. Stir in the rest of marinade ingredients for at least 1 minute. Let mixture rest for an hour so flavors can meld. Slice tenderloin into 1-inch by 2-inch chunks. Rub meat with salt and freshly ground pepper. Stir marinade after its hour is up and add meat. Stir meat to coat all pieces. Cover and refrigerate overnight, stirring occasionally so all sides are coated and soaked equally. 

Prior to grilling, wash all vegetables. Peel onions and cut them into 1-inch by 2-inch chunks. Destem tomatoes. Core pepper and but it into 1-inch squares. Drain pineapple. Toss meat, vegetables, and fruit a final time. 

Alternate meat, vegetables, and fruit on skewer. Onions and pineapple are the best neighbors for the meat. Onions should be skewered from inner to outer layers through all layers, mushrooms through the stem’s center axis.

Grill over medium charcoal for 10 to 12 minutes, turning often. Remove food from skewer with a fork and serve immediately. Serves 6.

Transcript

Cold Open

With this recipe feeding six people, and only having three in the house, I ended up halving the actual Shish Kabob ingredients.

Intro

Today I am making the Solamnic Feast Dish: Stag on Steel from Tika’s Cookbook in Leaves from the Inn of the Last Home. If you have made this recipe, share your thoughts in the comments below!

Discussion

This recipe can be broken into two sections and prepared in two days. The first day is the marinade and the second is cooking the Shish Kabobs. While collecting the ingredients, I came across two problems. First, it is not deer hunting season in Utah, so I substituted pork as the recipe suggests. And second, there are no Juniper Berries in any of the farmers markets or na...