1/2 cup of balsamic vinegar * 

1/8 cup of honey 

5oz Bison, Elk or Lamb Pancreas (Thymus and Pancreas are acting as Sweetbreads in this recipe) 

1 Bison or Elk Thymus 

1-gallon cold water 

1 cup white wine vinegar 

2 Tbsp. Sea salt 

2 Tbsp. extra-virgin olive oil 

sea salt, to taste 

2 ripe nectarines or peaches (thickly sliced) 

Blend balsamic vinegar and honey in a small saucepan. Simmer over medium-high heat until glaze is reduced by half, stirring occasionally. It should coat the back of a spoon when it's ready. (This can take a while.) 

Rinse thymus and pancreas well, then transfer to a large soup pot. Add water, vinegar and salt. Bring to a boil, then reduce heat and simmer gently for 10 minutes. (This seems like a lot of water for a small amount of meat, but the ratio is effective for enhancing both their texture and flavor.) 

Drain “sweetbreads” in a colander, then put them in a bowl of ice water to cool. 

While they’re cooling, preheat your grill on high. 

Drain sweetbreads and pat them dry. Remove any large pieces of membrane or gristle you see. Then pull the sweetbread apart with your hands into pieces 1½ inches big. Usually, sweetbreads are formed in such away that this is easy to do. However, if you have difficulty, feel free to cut them into sections with a knife. 

Toss the sweetbreads in a bowl with the olive oil until well coated. Season with salt and toss again. 

Place one nectarine slice on the bottom of each skewer. Alternate with sweetbreads until skewers are full. 

Turn your grill down to medium high heat. Cook the skewers, covered, for 3 minutes. Then turn the skewers over and cook for another 3 minutes. 

Remove from heat and baste with balsamic glaze. Serve!