Grouse Yakitori Glazed with Three Syrups

Name: Grouse Yakitori Glazed with Three Syrups
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 3 to 4 servings
Cuisine: Asian
Ingredients: 3 Grouse breasts about 10 oz total; 15 ml Spruce vinegar 1 tablespoon; 15 ml Boreal gin 1 tablespoon, distilled with northern botanicals; 15 ml Soy sauce 1 tablespoon; 15 ml Neutral oil 1 tablespoon, canola or grapeseed; 5 ml Birch syrup 1 teaspoon; 30 ml Maple syrup 2 tablespoons; 15 ml Fir syrup 1 tablespoon; 15 ml Birch syrup 1 tablespoon; Sesame seeds toasted, to taste

A skewer glazed with three syrups from the boreal forest.

Prep20 min

Cook10 min

Yield3 to 4 servings

DifficultyEasy

theuplandcook.com/en/recipes/grouse-yakitori

Ingredients

For the skewers

3 — Grouse breasts (about 10 oz total)

For the marinade

15 ml — Spruce vinegar (1 tablespoon)
15 ml — Boreal gin (1 tablespoon, distilled with northern botanicals)
15 ml — Soy sauce (1 tablespoon)
15 ml — Neutral oil (1 tablespoon, canola or grapeseed)
5 ml — Birch syrup (1 teaspoon)

For the glaze

30 ml — Maple syrup (2 tablespoons)
15 ml — Fir syrup (1 tablespoon)
15 ml — Birch syrup (1 tablespoon)

To finish

Sesame seeds (toasted, to taste)

Steps

01Prep the meat
Slice the grouse breasts into strips about 1/2 inch thick, cutting against the grain for a more tender bite. Set aside in the fridge.
02Mix the marinade
In a bowl, whisk together the spruce vinegar, boreal gin, soy sauce, neutral oil and birch syrup until smooth and well combined.
03Marinate cold
Add the grouse strips to the marinade and coat them thoroughly. Cover and refrigerate for 4 to 6 hours. Don't shortcut this step : it's what gives the lean meat its boreal flavor before the quick grilling ahead.
04Cook the glaze
Combine the three syrups in a small saucepan. Bring to a gentle simmer for 1 minute, just enough to meld the flavors without crystallizing. Remove from heat and let cool slightly. The glaze should coat the back of a spoon without running off.
05Skewer the meat
Drain the grouse strips and thread them onto bamboo skewers that have been soaked in water for 30 minutes, so they won't burn on the grill.
06Grill over charcoal
Heat a charcoal grill to high direct heat. Place the skewers on the grates and cook 1 to 2 minutes per side, until the meat has nice color marks and is just cooked through. Grouse is lean : overcook it and it goes dry fast.
07Glaze and serve
Off the heat, brush the skewers generously with the three-syrup glaze. Sprinkle with toasted sesame seeds. Serve right away, as an appetizer or as a light main alongside steamed rice.

Glazed grouse yakitori skewers with a shiny three-syrup coating