Start by chopping garden potatoes, onions and spargel. Add chopped parsnips, carrots, sweet peppers, mushrooms and tomatoes. Season with extra virgin olive oil and Penzeys rosemary.
Start with an exceedingly hot fire of natural charcoal on one side of your kettle grill. In your grill wok sear the spuds, carrots and parsnips first, followed by the peppers.
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Set aside on a cookie sheet and add skewers of yummy free-range, organically grown and wild-killed, hand-carved Door County venison.
Sear to rare and set aside to rest.
Add the shrooms to the wok and set aside. Tomatoes last. Top with fresh cracked pepper and coarse sea salt.
Serve with friends and a selection of wines.
The entire stove top presentation was devoured by the six of us.
Raising a toast to fresh air and exercise and the healthy appetite that follows.
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