– courtesy Table 34, Burlington
Local Venison Chops, Duck Rillette, Sundried Tomato & Thyme Polenta, Sunchoke & Blackcurrant Glaze, Bitter Dandelion Greens in a Yellow Carrot & Daikon Roll, Sweet Patty Pans
Venison Chop
1 rack of venison, cut into two bone pieces
garlic oil
kosher salt
black cracked pepper
Season venison with kosher salt, black pepper and rub with garlic oil. Cook on hot grill for four minutes on each side. Let rest for ten minutes then cut and server medium rare. Cooking time will change according to preferred degree of doneness.
Bitter Dandelion Greens & Yellow Carrot Daikon Roll with Sunburst Squash
½ cup granulated sugar
zest of one lemon
3 cups boiling water
1 yellow carrot, thinly sliced
1 daikon, thinly sliced
baby sunburst squash (patty pans)
2 bunches fresh dandelion greens
½ red onion, finely diced
2 gloves of garlic, finely chopped
salt and pepper, to taste
¼ cup honey
Prepare blanching liquid by combining sugar and lemon zest in water in large pot and bring to boil. Blanche thinly sliced yellow carrot and daikon for 20 seconds. Plunge in ice bath, set aside. Blanch patty pans for 40 seconds and set aside. Meanwhile soak dandelion greens in cold salted water for 30 minutes. Take out and sauté dandelion, red onion, patty pans, honey, garlic, salt and pepper. Roll carrot and daikon with dandelion and place sunburst squash on the side.
Polenta Cake
1 cup polenta
1 cup milk
2 cups vegetable stock
1 bay leaf
¼ cup sundried tomato
4 sprigs thyme
4 tbsp Parmigiano Reggiano
1 shallot, finely chopped
extra virgin olive oil
In a saucepan sauté shallots in olive oil until fragrant, about one minute. Add milk, vegetable stock, sundried tomato and thyme. Bring mixture to boil over low heat and season with salt (be generous). Once liquid is at a boil sprinkle in the polenta, whisking constantly. Once the polenta is combined switch over to wooden spoon and stir frequently until polenta has become thick. Taste the polenta to see if it has cooked through, about 20 minutes on low. Line a 7×7 square inch pan with plastic wrap. Pour the polenta into prepared pan and cover with plastic wrap. Chill overnight. When ready to use, cut into desired shape. Fry on medium heat until golden brown. Add Parmigiano Reggiano and serve.
Sunchoke & Blackcurrant Glaze
1 lb sunchokes, cleaned and pureed
2 tbsp fresh horseradish root, grated
3 shallots, diced
1 orange, zest and juice
3 tbsp honey
salt and pepper to taste
1 tsp naturally brewed soy sauce
1 tsp fresh tarragon
1 tbsp pure vanilla extract
1 cup blackcurrant nectar
Cook all the ingredients together for 10 minutes. Transfer into food processor and puree to smooth consistency. Season with salt and pepper to taste.
Duck Rillettes
whole duck, fresh or thawed
12 cloves of garlic
4 pieces of ginger in ¼ inch slices
4 bay leaves
1 bunch thyme
peel from 1 orange
2 tbsp black pepper, freshly ground
1½ tbsp kosher salt
1½ tsp ground coriander
½ tsp ground cumin
1 star anise
½ tsp ground allspice
2 tbsp chives, chopped
2 tbsp parsley, chopped
1 tbsp shallot, finely chopped
1 tbsp brandy
½ tsp Dijon
salt and pepper to taste
2 tbsp duck stock
2 tbsp duck fat
2 tbsp butter, softened
Mix all spices together. Generously season the duck inside and out using the spice mixture. Place the garlic, ginger, bay, thyme and orange peel inside the cavity of the duck. Wrap the duck in foil and roast at 250°F for 5 hours. Remove from the oven and let cool over night.The next day, remove all the meat from the duck, making sure that no bones are included.After pulling the duck meat, remove carcass from foil, scraping off duck fat and drippings.Heat the duck fat and drippings in a pot on medium heat for 2 minutes until fat is warm and separates from the drippings.In a food processor add duck meat, herbs, shallots, brandy, Dijon, salt and pepper and pulse just enough to mix and loosen the meat.Add butter and continue to pulse.Add warm duck fat and stock and mix until combined. Taste and adjust seasonings as necessary.The rillettes is ready to serve or can be kept for up to 4 days in the fridge. NOTE: It matures the longer it sits.