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Venison Medallions with Creamed Cabbage and Slip Dumplings
Thursday, October 8th, 2009Venison Medallions with Creamed Cabbage and Slip Dumplings Stefan Hierzer Hotel Imperial Vienna, Austria Venison medallions are served with creamed cabbage to which a tiny bit of nutmeg is added, and sauteed dumplings. Trim the venison ahead of time and use the bones and trimmings to make a rich stock, which will then form the [...]
Duck Confit with Crepe and Berry Compote
Saturday, June 20th, 2009Duck Confit with Crepe and Berry Compote Michel Marcais Michabelle Hammond LA Shredded duck fills large crepes which are served with mesclun and a pretty sauce of caramelized blueberries and cranberries. Reduced balsamic vinegar is used to drizzle the greens and the plates. The easy berry compote sauce would be equally wonderful with venison, quail, [...]
