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| FEATURED
RECIPES
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| GAME
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DUCK |
Asian
Duck Bundles with Cracklings
By Student Chef Jacob Graves,
California Culinary Academy, San Francisco,
CA
Baby
Mixed Greens with Roasted Breast of Duck
Pears,
Honey Coated Walnuts and a Raspberry Champagne
Dressing
By Chef Reiner Schmidt, Luxe
Summit Hotel, Bel Air, CA
Barbecued
Duck Quesadillas with Lime Sour Cream
By Chef Dean Fearing, The
Mansion at Turtle Creek, Dallas, TX
Blackberry
Duck Spears
(Belgian endive with duck breast and blackberry
cabernet chutney)
By Executive Chef Erin Shaw, Legion of Honor
Museum, San Francisco, CA
Caneton
à La Presse (Pressed Duck)
By Executive Chef Rainer
Sigg– Adlon Restaurant, Berlin, Germany
Confit
of Duck Legs
Duck
Confit and Wild Mushroom Farout
By Chef Matthew Bousquet,
Mirepoix Restaurant, Sonoma County. CA
Duckling
Trio with Huckleberry Jus
By Executive Chef James Ormsby,
Plump Jack Cafe, San Francisco, CA
Grilled
Duckling Breast with Pecan-Crusted Goat
Cheese Tart
By Chef Chuck Arnold, Ocean
Boulevard Kitty Hawk, North Carolina
Liberty
Duck Confit Crepinette with Caramalized
Shallot Fondue,
Shitake Mushrooms, and Blueberry Blood Orange
Compote
By Executive Chef Sang Yoon,
Michael's - Santa Monica, California
Molasses
Duck with Smoked Vegetable Dressing and
Peach Chutney
By Chef Dean Fearing, The
Mansion at Turtle Creek, Dallas, TX
Peking
Duck Breast Grilled over Vine Branches
By Chef Alice Water, Chez
Panisse, Berkeley, CA
Roasted
Duckling Ancho Enchiladas
By Chef Alma Thomas, Jefferey's
Restaurant, Austin, Texas
Poached
Duckling Breast with Duck Wheat Berry Ragout
By Chef Christopher Koetke,
Les Nomades, Chicago, Illinois |
QUAIL |
BBQ
Quail Basted in Molasses with Asian Slaw
By Chef Bradley Ogden, Lark
Creek Inn, Larkspur, CA. &
Executive Chef Robert Sturm, Custom Foods,
Chicago, IL.
Honey-Cured
Bacon Wrapped Quail with Saffron & Wild
Mushroom Risotto
By Chef Stephen Smith, Albion
River Inn, Albion, CA
Roasted
Quail Salad Stuffed with Foie Gras
By Chef Roland Passot, La
Folie Restaurant, San Francisco, CA
Roti
of Quail and Squab
By Chef Roland Passot, La
Folie Restaurant, San Francisco, CA |
SQUAB |
Moroccan
Style Squab,
By Chef Gary Danko, Danko’s, San Francisco,
CA
Organic
Prunes in a Squab Consommé Gelee
By Executive Chef Josh Silvers,
Syrah Restaurant, Santa Rosa, CA
Pan
Roasted Squab Foie gras Bruschetta,
Autumn Vegetables with Truffle Relish, Natural
Sauce
By Chef Nancy Oakes, Boulevard
Restaurant, San Francisco, CA
Roti
of Quail and Squab
By Chef Roland Passot, La
Folie Restaurant, San Francisco, CA
Squab
Onion Compote
By Executive Chef Jean George
Vongerichten, Jo Jo and Vong,
Manhattan, NY |
VENISON |
Barbecued
Venison on Fajitas
By
Chef Dean Fearing, The Mansion at Turtle
Creek, Dallas, TX
Cervena
Venison with Black Trumpet Mushroom Crust,
Sweet and Sour Shallots, Pearl Barley, and
Juniper Cured Country Bacon
By Executive Chef Sang Yoon,
Michael's - Santa Monica, California
Rack
of Venison with Fennel, Coriander &
Jerusalem Artichokes
By Executive Chef & Owner
Gerald Hirigoyen, Fringale and Piperade,
San Francisco, CA.
Tataki
of Venison
By Executive Chef Hiro Sone,
Terra Restaurant, Napa Valley, CA
Venison
Carpaccio with Sauteed Foie Gras, Chanterelles,
Caramelized Figs and Port Demi Glace
By Executive Chef Gary Roth,
Los Altos Country Club, Los Altos, CA
Venison
Asparagus Roll
By Executive Chef Hiro Sone,
Terra Restaurant, Napa Valley, CA
Venison
Dango in Dashi Broth
By Executive Chef Hiro Sone,
Terra Restaurant, Napa Valley, CA
Venison
Pot Stickers
By Executive Chef Hiro Sone,
Terra Restaurant, Napa Valley, CA |
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