HIGH PLAINS BISON SKEWERS WITH PESTO DIP

Tender chunks of marinated High Plains Bison are the stars in these grilled kebabs. Tasty vegetables and a delicious pesto dipping sauce turn them into a complete meal.

• 2 tbsp olive oil

• 1 tbsp red wine vinegar

• 1 clove garlic, finely minced

• 3/4 lb High Plains Bison steak

• 12 oz marinated artichoke pieces, drained

• 3 cup grape tomatoes

• cooking spray

• 1/4 tsp salt

• 1/4 tsp freshly ground black pepper

• 1/2 cup prepared basil pesto

1. In a medium bowl whisk together the oil and vinegar until combined. Stir in the garlic.

2. Trim the High Plains Bison steaks and cut into ¾-inch cubes. Add the bison to the marinade and toss to coat. Marinate for up to 30 minutes at room temperature or up to 4 hours in the refrigerator. Remove bison and discard the remaining marinade.

3. Soak 24 6-inch bamboo skewers in water for 10 minutes; drain.

4. Place one piece of artichoke about 2 inches from the point of each skewer, then add 1 tomato and then 1 piece of bison on the end of each skewer. Skewers may be made to this point up to a day ahead and stored in the refrigerator in an airtight container.

5. Spray a grill or large grill pan with cooking spray and pre-heat over a medium-high heat. Season the meat on the skewers with salt and pepper. Place the skewers on the grill and cook 3 to 4 minutes for medium-rare, turning once. (Do this in 2 to 3 batches if using a grill pan.)

6. To serve, arrange the skewers on a platter with a small bowl of pesto sauce for dipping.