RECIPE CARDS ROAST LEG OF VENISON WITH CHESTNUT STUFFING Yield: 4 servings 1 t. each thyme, oregano, parsley and Korean chile 2 oz. kosher salt and pepper 4 lbs. Cervena Denver venison leg, about 1/2 leg 1/4 c. extra virgin olive oil 1 c. beef broth 1/2 c. port wine 1/2 t. Dijon mustard 1/4 t. cinnamon 1 c. prunes, cut into quarters Chestnut Stuffing (recipe follows) Chestnut Stuffing 1/4 c. onion, diced 1/4 c. celery, diced 1/4 c. unsalted butter 2 c. croutons, diced 1/4 c. fresh chestnuts, chopped 1 t. sage leaves, chiffonade 1 t. rosemary leaves, chopped 1/2 c. chicken broth Method (1) Mix spices, salt and pepper. Rub leg with oil and spices. Sear all sides over medium-low heat, being careful not to scorch rub. Bake in 350˚F oven until 115˚F internal temperature is reached, 20-25 minutes. Rest 15 minutes. (2) In medium saucepan, bring broth, port, mustard and cinnamon to a boil. Simmer 3 minutes. Remove from heat, and add prunes; steep for 2 hours. Bring to a simmer before using. (3) Slice roast into 4 6-oz. servings. Place 1/4 of Chestnut Stuffing on each plate, arrange venison slices on top, and drizzle prune sauce. Wine pairing: Macari Merlot 2005 (New York) Method (Chestnut Stuffing) (1) Sauté onions and celery in butter until soft. Remove from heat; add croutons, chestnuts and herbs. Add chicken broth; fold together. Warm in a 350˚F oven for 10 minutes. Recipe credit: Chef Peter Pahk, Silverado Resort, Napa, Calif., www.silveradoresort.com Photo credit: Cervena Venison, Wellington, New Zealand, www.cervena.com SKEWERED SPICED LAMB KAFKA Yield: 12 servings 4 lbs. ground American lamb 1 small red onion, peeled, finely diced 3 oz. lime juice 3 bunches flat-leaf parsley, leaves only, finely chopped 3/4 t. ground coriander 3/4 t. ground cinnamon 3/4 t. cayenne 3/4 t. allspice 3/4 t. cardamom Sea or kosher salt and black pepper, to taste Extra virgin olive oil, as needed 12 pita bread rounds 1 t. ground sumac 1 1/2 qt. chilled couscous salad Orange and grapefruit slices, for garnish Method (1) Mix together lamb, onion, lime juice and parsley. Season with coriander, cinnamon, cayenne, allspice, cardamom, salt and pepper. Refrigerate lamb mixture to chill. Once chilled, shape into 24 flattened patties, approximately 3 oz. each. Wrap around skewers. Grill or cook in skillet with a little oil until done, or until internal temperature reaches 165°F. (2) Brush olive oil on pitas, and sprinkle with sumac. Toast or grill until crisp. Break into chips. (3) Serve lamb skewers with pita chips and a chilled couscous salad seasoned with thinly shaved fennel bulb, orange peel and juice, olive oil and torn fresh mint. If desired, garnish with orange and grapefruit slices. Wine pairing: Rancho Zabaco Zinfandel “Heritage Vines” 2007 (California) Recipe and photo credit: American Lamb Board, Denver, www.americanlamb.com RAINBOW TROUT VERACRUZ Yield: 12 servings 2 large onions, halved and thinly sliced 3 T. garlic, minced 1/4 c. olive oil 3 T. jalapeño pepper, minced and seeded 3/4 t. sugar 3/4 t. cinnamon 1/4 t. ground cloves Salt and pepper, as needed 1 qt. canned diced tomatoes, including juice 1 c. pimiento-stuffed green olives, sliced 3/4 c. cilantro, chopped 3 T. fresh lime juice 12 8-oz. Clear Springs Foods Butterfly Style Clear Cuts Boneless Rainbow Trout Fillets Method (1) Sauté onion and garlic in oil until soft. Stir in jalapeño pepper, sugar, cinnamon, cloves, 3/4 t. each salt and pepper; cook about 2 minutes more. Stir in tomatoes; cook over medium-high heat, stirring frequently until sauce thickens slightly. Stir in olives, cilantro and lime juice; refrigerate until service. (2) Season 1 trout fillet with salt and pepper; grill or sauté until just done, about 2 minutes per side. Heat about 1/2 c. reserved sauce; spoon over trout. Wine pairing: Frei Russian River Sauvignon Blanc 2008 (California) Recipe and photo credit: Clear Springs Foods, Buhl, Idaho, www.tommytrout.com 8 | Chef www.chefmagazine.com