MVH Hunt Season


11-12 10-11 09-10 08-09 07-08 06-07 05-06 04-05 03-04 02-03 01-02 00-01

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1-12-02 Hunt

12-15-01 Hunt


12-13-01 MVH Christmas Party


11-17-01 Fox Run Farm Equestrians


11-4-01 Hunt with Mad River Valley Pony Club


10-6-01 Camargo Hunt Trials

Duck with Raspberry Sauce 2 whole duck breasts 1 cup orange juice 2 cups raspberries 4 tsp butter salt and pepper to taste Cut the duck skin (like tic tac toe). Cook duck on its skin in saute pan (low-medium heat) for about 20 minutes, until skin is crisp. Turn over and continue cooking ( 5-7 minutes) according to taste. Remove fat from sauté pan, add orange juice and raspberries. Cook and let reduce until sauce becomes smooth. Strain, add butter, salt, and pepper to taste. Slice duck, serve with sauce and a few raspberries.

Pheasant Breasts with Cider Vinegar, Apples, and Pomegranates 4 pheasant breasts, bones removed 6 tbsp butter 2 tbsp butter 4 shallots, finely chopped ½ cup cider vinegar 2 medium tart apples, peeled and thinly sliced 1 cup chicken stock ¼ cup cream ½ pomegranate, seeds reserved Preheat oven to 350*. Pound breasts lightly with meat mallet to a consistent thickness. Season well with salt and pepper. In a 10x12 in. sauté pan, heat butter over medium heat until foam subsides. Add pheasant breasts, skin down, and cook until golden brown (8-10 minutes). Place pan in oven for 8-10 minutes. Remove pan from oven and breasts from pan. Add shallots to pan and stir. Cook over medium heat until softened (4-5 minutes). Add cider vinegar and apples and cook until vinegar dissipates by half. Add stock and cream and bring to a boil. Return pheasant breasts to pan and cook until sauce is reduced by half. Season with salt and pepper and serve immediately. Spoon sauce over and sprinkle with pomegranate seeds.

Sweet Pumpkin Maple Custard 1 tbsp vegetable oil 2 pumpkins 1 cup pumpkin puree ½ cup pure maple syrup ¼ cup sugar 4 large eggs 2 cups heavy cream ½ tsp ground cinnamon 1 tsp ground ginger pinch of salt pinch of nutmeg Preheat oven to 325*. Oil a 9x13 in. metal baking pan, set aside. Place a steamer basket in a medium sauce pan filled with several inches of water; cover, and bring water to a boil. Add pumpkins; steam until tender (10-20 minutes). Remove from steamer; set aside to cool. Cut off tops of pumpkins and remove seeds and pulp. Transfer to baking pan and set aside. Place puree, maple syrup, sugar, eggs (slightly beaten), 1 cup cream, salt, and spices in a medium bowl; whisk until well combined. Pour custard into prepared pumpkins, pouring in only enough to reach lower edge of opening. Bake until custard puffs and sets and a knife inserted into pumpkin comes out clean (40-90 minutes). Remove from oven and transfer to a wire rack to cool completely. Whip remaining cup of cream. Cut pumpkins into wedges and serve wedges with whipped cream and maple syrup.

Venison Chops with Dried Cranberries ¼ cup dried cranberries ½ cup port 2 tbsp olive oil 2 venison chops 1 tbsp chopped shallots 1 cup demi glace 1 tbsp unsalted butter 1 small pot of soft polenta 1 tbsp chopped parsley 1 tbsp grated Parmesan cheese Salt & Pepper to taste In a bowl, soak the cranberries in the port for 10 minutes. Meanwhile, heat the oil in a sauté pan. Season the venison chops with salt and pepper on both sides. Place chops into sauté pan and sear on both sides for 3 minutes. Remove and set aside. Place the shallots in the same pan and cook for 1 minute. Drain the port from the cranberries and carefully add it to the pan. It will ignite. When the fire dies, add the demi glace as well as the venison, and the cranberries. Cook for 2 minutes flipping the chops once. Swirl the butter and season. Serve with polenta, parsley, and cheese.


9-29-01 Urbana

9-22-01 Xenia

9-16-01 Urbana



9-8-01 Meet & Twin Towers Stillwater Pony Club Show


9-3-01 Labor Day Opening Meet - Cubbing Season