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
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