From the Three Sister's Kitchen

Josh Feathers, Executive Chef of Three Sisters, shares one of his favorite recipes. Prepared on Chef Feather’s favorite Hestan cookware, this recipe will leave you inspired and nourished.

Ras El Hanout Rubbed Venison Loin

Can substitute venison with pork loin or New York strip.

• 2 tbsp ground cumin
• 2 tbsp ground ginger
• 1.5 tbsp ground black pepper
• 1 tbsp ground cinnamon
• 1 tbsp ground coriander
• ½ tbsp ground cayenne
• 1 tbsp ground allspice
• ½ tbsp ground cloves

Combine all spices together. Liberally coat meat in the mixture and refrigerate for two hours. Remove from the refrigerator 30-40 minutes before cooking and season with kosher salt. Preheat the oven to 300 degrees to finish cooking the meat. Next preheat a skillet with avocado oil until the oil just begins to smoke, then sear the meat on all sides. Place the skillet into the oven and continue cooking until the internal temperature reaches 125 degrees. Remove from the oven and place it onto a plate to rest for 10 minutes before slicing.

Mushroom and Grains

• Grains (farro or quinoa recommended, ½ cup of cooked grains per person)
• 1 qt cleaned and portioned mushrooms
• 2 cups halved sugar snap peas
• 1 tbsp minced thyme leaves
• 2 tbsp minced parsley leaves
• 1 cup white wine
• 3 tbsp extra virgin olive oil

Begin by pre-cooking grains in salted water according to the package’s instructions. You could also substitute a stock for the water if you would like. Chef Feathers recommends ½ cup of cooked grains per person.

Preheat a large skillet. Add in cooking oil and let it heat until you begin to see wisps of smoke. Add in the mushrooms and sauté until mushrooms are browned. Next, add in the grains, herbs and sugar snap peas. Stir to combine. Season with kosher salt and deglaze by adding the white wine. Continue cooking until the wine is absorbed, then add a small piece of butter or few tablespoons of extra virgin olive oil. Remove from heat and serve.