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Posts tagged ‘foie gras’

October is ….

… National Chili Month,  National Apple Month and National Pork Month.  Yes, all in October. Who decides these things? Whoever you are, we thank you.

Apples by Evelyn Simak

Apple tree, photo by Evelyn Simak

To celebrate, we offer you recipes that involve one or more of these, because we don’t have one for pork and apple chili. But that could be interesting…Happy October!

Anasazi Cowboy Chili with Buffalo & Nopales

Anasazi beans are a cross between kidney and pinto beans. They hold their shape beautifully in this spicy buffalo chili recipe by Steve Sando.

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Ingredients

Serves 6-8

1 pound Anasazi beans
1 1/2 medium white onions, chopped
6 cloves garlic, finely chopped
2 tablespoons extra-virgin olive oil
1 pound ground buffalo meat
1 jalapeño chile pepper, finely chopped
2 teaspoons cumin seeds, toasted and ground
1 teaspoon dried Mexican oregano
3/4 teaspoon good-quality chile powder, such as chipotle
1 can (14 1/2 oz) crushed tomatoes
1 cup lager beer
2 tablespoons masa harina (optional)
2 nopales paddles, prepared and cooked
Crème fraîche
Grated cheddar cheese
Scallions, sliced, white and pale green parts
Fresh cilantro, chopped

Preparation

1. Soak beans overnight in water at room temperature.

2. After soaking, put the beans in a large pot with their soaking water and enough cold water to cover the beans by 1 inch. Bring to a boil. Add one-third of the onions and half of the chopped garlic. Reduce the heat to low and simmer, partially covered, until the beans are nearly done, about 1 hour. Season with salt.

3. Meanwhile, in a soup pot or Dutch oven over medium-high heat, warm the oil. Add the meat, season with salt, and cook, stirring, until the meat loses all of its pink color and begins to brown. Remove with a slotted spoon and set aside. Pour off most of the fat.

4. Add the remaining onions and garlic and the chile, and sauté until soft, about 10 minutes, scraping up any browned bits clinging to the bottom of the pot. Add the cumin, oregano, chile powder, tomatoes, and beer and return the meat to the pot. Add the beans and their broth. Bring to a boil, reduce the heat to low, cover, and simmer gently until the flavors are blended and the beans are tender, about 30 minutes. Taste and adjust the seasonings, adding salt and pepper and more chile powder if needed.4

5. If you’d like a thicker chili, dissolve the masa harina in 1/2 cup water, stirring well to eliminate lumps. Stir the paste into the chili, add the nopales, adjust the seasonings, and cook for 10 minutes. Ladle the chili into warmed bowls. Pass the sour cream, grated cheese, green onions, and cilantro at the table.

CHEF’S NOTE: Any of the pinto beans will work nicely in this chili, as will Vallarta, yellow Indian woman, or black beans.

Pork Chops with Apples

Lucinda Scala Quinn’s homey pork chops with apples and cider are sure to become a family favorite. The perfect recipe to celebrate the apple harvest!

Recipe_Pork_Chops_Apples_Onions_HomeMedium

Ingredients

Serves 6

6 Berkshire Pork Milanese chops
Salt and coarsely-ground black pepper, to taste
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
1 large white onion, sliced
2-3 apples, cored and sliced (about 3 cups)
1 cup apple cider, white wine, or chicken stock

Preparation

1. Trim the chops of excess fat and sprinkle generously with salt and pepper on both sides. Heat a 14-inch cast-iron skillet (if you have a smaller one, you’ll need to work in batches) over high heat, and then swirl in the olive oil. Lay the pork chops in the pan and don’t move for a few minutes. This assures a good golden sear. Turn the chops over and brown well on the second side for a total of about 10 minutes. Remove the chops to a warm plate.

2. Swirl the butter into the pan. Add the onion and apples. Sauté until the onion slices are lightly caramelized and the apples have begun to soften, about 8 minutes. Stir in the beer or other liquid. Return the chops to the pan.

3. Cook until the pork is tender, about 15 more minutes (depending on the size of the chops), turning halfway through and covering the chops with the apple mixture. If the apple mixture needs a little thickening, remove the chops to the warm plate again and simmer the mixture on high for a few minutes to reduce. Serve the chops over rice or mashed potatoes with a large spoonful of the apple-onion mixture over the top.

Potato Latkes with Foie Gras & Apples

There is no reason to wait for Hanukkah to make these golden potato pancakes. After all, it’s National Apple Month. First the pancakes are crisped in duck fat and then crowned with silky foie gras and tart apple.

Recipe_Foie_Gras_Latkes_HomeMedium

 Ingredients

Serves 6

2 medium Granny Smith or other tart green apples, peeled, cored, and cut crosswise in 1/8-inch slices (reserve trimmings)
2/3 cup simple syrup
1¼ cups duck and veal demi-glace
2 medium-large baking potatoes (about 1¼ pounds), peeled
1 small onion
1 small golden delicious or other sweet apple, peeled
1 tablespoons minced flat-leaf parsley
1 egg, beaten
6 or more tablespoons all-purpose flour
Salt and freshly ground white pepper to taste
1 duck fat
6 foie gras slices

Preparation

1. Combine sliced apples with simple syrup in a bowl and soak for 8 hours or overnight.

2. Add apple trimmings to demi-glace, bring to a boil, then simmer for 30 minutes. Strain and keep warm.

3. Grate potatoes, red apple, and onion. Gently stir in parsley, egg, and flour, and season with salt and pepper. Heat enough duck fat to measure about ½ inches deep in a large heavy skillet. Form mixture into 12 pancakes. If too moist, add a little more flour. When fat is hot, about 375 degrees F, add only as many pancakes as will comfortably fit in pan without crowding, flattening them slightly. Cook until browned and crispy on both sides, turning once. Remove with a slotted spatula, blot on paper towels, and keep warm in a warm oven.Discard fat and wipe out pan.

4. Heat pan until very hot. Season foie gras with salt and pepper, and sauté until lightly browned and medium-rare inside, about 45 seconds per side.

5. On warm plates, place a potato pancake, then add an apple slice and a foie gras medallion on top. Spoon on sauce, and serve.

 

 

Mad About Mushrooms

We’re more than just meat … did you know that D’Artagnan is also a purveyor of mushrooms?  We follow the seasons around the globe to bring wild mushrooms to our chef clients.  The fragrant and delicate truffles and porcinis, morels, chanterelles, mousserons, hedgehogs, matsutakes, chicken of the woods and many more, come by truck and airplane from just about every corner of the globe. Foraged from woods and mountains by experts, then swiftly transported to us, these are the very essence of wild eating. Their seasonal availability, fragile and perishable nature, and their susceptibility to the vagaries of weather make them all the more precious.

We also offer beautiful cultivated and wild mushrooms that work in many recipes, such as the ones below. We hope they will inspire you to cook a meal that includes mushrooms. And should you be inclined to explore, or rather, to forage for more, you will find others on our website.

Creamed Mushrooms on Toast

This simple recipe is rich and comforting. And while we think it’s totally fabulous as-is, when you add a generous knob of black truffle butter and serve it on petit toasts, it becomes luxurious party food.

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Creamed Mushrooms on Toast, recipe by Colman Andrews

Ingredients

Serves 6

4 tablespoons butter, plus more for buttering rolls
2 lbs wild & exotic mushrooms, brushed clean, cut into pieces of equal size or left whole if small
6 small French rolls
1 cup heavy cream
Coarse sea salt
Chopped fresh parsley, for garnish (optional)

Preparation

1. Preheat the broiler.

2. Melt the butter in a large skillet over medium-low heat. Add the mushrooms and cook, stirring frequently, for about 20 minutes, or until they have released their liquor and reabsorbed some of it.

3. Meanwhile, split the French rolls, butter them lightly, and toast them lightly under the broiler. Divide the toasted rolls equally between 6 plates (2 small halves or 1 large half on each plate).

4. Add the cream to the mushrooms, stirring it in well, and continue to cook for another 8 to 10 minutes, or until the sauce thickens. Season to taste with salt, then spoon the mushrooms and sauce over the rolls. Garnish with some chopped parsley, if you like.

Pasta with Foie Gras & Wild Mushrooms

Add a little luxury to weeknight dinner with this simple recipe that uses top-tier ingredients but comes together in minutes. It’s a favorite dish at D’Artagnan, and we’ve served it at many tasting events to great acclaim.

Recipe_Pasta_Foie_Gras_Mushrooms_HomeMedium

Ingredients

Serves 4

8 ounces foie gras cubes
1 pound Gemelli pasta, or similar
2 Tablespoons black truffle butter
1 container duck and veal demi-glace
2 cups wild mushrooms, chopped
1 Tablespoon porcini powder
Salt & freshly cracked pepper

Preparation

1. Cook pasta in lightly salted water, to al dente. Reserve about 3/4 cup of pasta water, set aside. Drain pasta, rinse with cool water and set aside.

2. Heat a large, dry skillet over high flame. When hot, sauté foie gras until golden brown (about 1 minute), then remove from pan and set aside. Add the mushrooms to the same pan and sauté for 2-3 minutes.

3. Leaving the mushrooms in the pan, add the demi-glace, reserved pasta water and porcini flour, then reduce by a third.

4. Add the cooked pasta to the pan, toss to coat with the liquid, add 2 tablespoons of black truffle butter, allowing it to melt. Now add the sautéed foie gras, and toss it all together gently.

5. Add salt, pepper, and more truffle butter, to taste.

 Wild Mushroom Bread Pudding

This versatile, savory bread pudding pairs well with meat or poultry and can be baked in a large dish or individual ramekins.

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Ingredients

Serves 8

4 cups fresh brioche cubes (about ½”)
2 lbs assorted wild mushrooms, chopped
2 shallots, finely chopped
3 tablespoons black truffle butter
6 sprigs flat-leaf parsley, finely chopped
10 chives, finely chopped
3 sprigs fresh thyme, leaves only
2 large garlic cloves, finely chopped
1 cup heavy cream
1 cup whole milk
4 eggs
1/2 cup grated hard, aged cheese (such as Parmigiano-Reggiano or Mimolette)

Preparation

1. Preheat oven to 350 degrees F. Grease a medium sized casserole, about 9×12.

2. Spread brioche cubes in a single layer on a baking sheet. Bake until golden brown, turning once, about 10 minutes. Set aside.

3. In a large skillet over medium heat, melt 1 tablespoon black truffle butter. Add shallots and garlic. Cook, stirring occasionally, until they begin to soften, about 3 minutes. Add mushrooms, season with salt and pepper. Cook, stirring occasionally, until mushroom liquid has evaporated and mushrooms turn golden (about 15 minutes). Stir in thyme, parsley and chives. Cook about 1 minute more, remove from heat.

4. In a large bowl, whisk together cream, milk, eggs, and cheese. Season with salt and pepper. Gently stir in mushroom mixture and bread cubes, turning to coat. Let rest for about 10 minutes, then pour into prepared dish.

5. Bake until slightly firm to the touch, about 30 – 35 minutes. Cool slightly on wire rack, then unmold and serve.

Broiled Wild Mushrooms with Tamari Butter

This simple recipe from Bruce and Eric Bromberg of Blue Ribbon fame, has few ingredients but is packed with umami. It’s a favorite dish at their New York City restaurant, Blue Ribbon Sushi, and once you see how easy and delicious it is from your own kitchen, we have no doubt it will be one your favorites too! And it takes only ten minutes to make.

Recipe_Tamari_Mushrooms_HomeMedium

Broiled Wild Mushrooms with Tamari Butter by the Bromberg Brothers. Photo: Quentin Bacon.

Ingredients

Serves 4

1 pound wild & exotic mushroom mix, gently cleaned and trimmed if needed
2 tablespoons tamari
2 tablespoons sake
4 tablespoons unsalted butter

Preparation

1. Preheat the broiler.

2. In a medium bowl, toss together the mushrooms, tamari and sake. Arrange on a rimmed baking sheet and dot with butter. Broil, turning once, until tender and golden, about 5 minutes total.

The Duck Press: A French Classic

In the history of world cuisine, French chefs have been accused of being many things, but rarely ever “shy.” The French tradition holds dear the notion of not only using every part of an animal, leaving nothing edible to waste, but also of celebrating certain dishes that that often make more squeamish diners fold their napkins away and politely excuse themselves from the table.

There’s foie gras, of course, the production of which is abhorred by many and cherished by many more (us included, obviously). And then we have the ortolan, a small songbird that, due to the traditional preparation — it is gorged on grains, drowned in Armagnac and then roasted, served, and consumed in a single mouthful– has become illegal in France, although many intrepid diners continue to find gastronomic speakeasies that continue to serve it.

But one of our absolute favorite dishes — and kitchen implements — is the much lauded and feared duck press. Considered by many to be the most spectacular entree in classical French cuisine, the duck press is a device and method of preparation that was invented by a man named Machenet in Paris at the dawn of the 19th century, quickly becoming popular among the culinarily elite. The contraption, and its corresponding dish, canard à la rouennaise (or, “duck in blood sauce”) was later adopted by Chef Frèdèric of the restaurant La Tour d’ Argent (or “Silver Tower”), making it his restaurant’s signature dish, which they continue to serve today.

the-number-of-your-duck

La Tour d’Argent issues a card with the number of your pressed duck, in sequence from the very first duck they every pressed.

So, what is this infamous dish often labeled as barbaric and macabre? It begins simply, with one of our favorite things in the world: a roasted duck. The whole duck — and this includes all of the internal organs, particularly the heart and lungs of the beast, though the liver is removed and reserved — is seasoned, the skin lightly scored, and then roasted. Some chefs, including Daniel Boulud, opt to marinate the duck for up to two days before roasting quickly over very high heat, until the duck is appropriately rare. The beautifully roasted bird is carried by the chef to the diners’ table, where the rest of the elaborate process continues in full view of the restaurant’s guests. The duck’s magret (breasts) and legs are removed and reserved, and the chef uses poultry shears to cut the remaining carcass in half lengthwise.Duck Press 2

Now comes the fun part.

The chef packs the roasted carcass and internal organs into the duck press, a large, squat, menacing piece of kitchen machinery, usually made from a heavy metal such as brass, with a large crank, a wheel, and four legs that are sometimes, in a delightfully morbid fashion, made to look like duck feet. Many people like to compare the object to a medieval torture device, and, if you get a chance to see one, you’d be hard “pressed” do disagree. The increasing pressure of the crank plate compacts the bird until its bones are pulverized, the organs liquified, and the carcass blood juices out of the animal, all of which sluice through a small spout in the duck press and are collected in a pan, then strained through a fine chinois.

Duck press spigot

The chef then thickens the mixture with the pureed duck liver, adds Cognac and red wine, and reduces it carefully until it achieves a deep burgundy, almost black color. Diners are then treated to thin slices of the duck breast in the exquisite blood sauce, followed by a second course of roasted duck legs and thighs.

You'll never guess what's being pressed!

Ariane and Chef David Burke press a Bloody Mary.

Duck presses aren’t easy or inexpensive to come by these days, though our friends Chef David Burke and Chef Daniel Boulud both use them. While pressed duck isn’t nearly as popular as it was in nineteenth-century Paris, the tradition of the duck press — whether or not you consider it macabre or sublime — continues. And for that, we are most certainly thankful.

Pardon My Foie Gras: Between the Covers

Pardon My Foie Gras was written by the prolific cookbook author Ruth Chier Rosen, and published in 1956. You can see her astounding collection of vintage cookbooks that span decades and cuisines at her blog Food of the Fifties. She even has an app!

Though a far cry from the comprehensive volumes Julia Child penned on French cooking, this little book offers a view into 1950s America and its attitude toward French food. Child’s book Mastering the Art of French Cooking would not appear until 1961, and we all know what happened after that!

Ruth Chier Rosen wrote an entire series of these little cookbooks. Ours measures only 4 x 5 inches, and is spiral bound with plenty of lovely vintage flourishes. Clever titles with puns are common in her oeuvre. The recipes are short, direct and easy to follow.

As you might expect, we have the foie gras themed volume.  It’s all about the “choice cuisine of France,” and we want to share a few of the pages with you here.

PMFG Front Cover & Box

The spiral bound book and a clever box to protect it.

PMFG Frontispiece

Inside the front cover, a very intense Frenchman.

As you can see, Ruth was introducing the concept that eating in the French manner involved caring. There is no place for indifference in cooking or dining.

We like Ruth’s message, and it still resonates: French food need not be intimidating. Do things simply, do them well.

In the French Manner

And here is a selection of several pages and recipes worth noting.

Soups & Sauces

We begin in the beginning. Soups & sauces.

French onion soup is a classic that borders on kitsch at this point. But made at home, with your own stock, it is something wonderful. This recipe may be a bit reductionist. It does not make clear that you must really, truly brown those onions.

The other is for chestnut soup – we love French chestnuts (and we offer them). They are perfect to pair with game and poultry; this sauté with fennel is a favorite of Ariane’s at the holidays.

PMFG onion soup chestnut soup

Two soups you might like to try.

A chapter we cannot skip: the meat and vegetables. It’s nice to see such variety – tripe, veal, lamb, sweetbreads, liver – perhaps easier to find in 1956 America than we might have expected.

Meat & Veg

Let’s get to the meat, shall we?

 

Bouef Bourg

Before Julia made it a household name: Boeuf Bourguignon

paupiettes

Paupiettes de veau

You can see Ariane’s recipe for Paupiettes de Veau, and a video in which she demonstrates the preparation. The translation is “Veal Birds,” because they are also known as oiseaux sans tête, or birds without heads. 

poultry and game

Here’s where it gets interesting.

There are plenty of recipes for chicken, and what French cookbook would be complete without a good roasted chicken recipe? It is the cornerstone of a balanced diet.

Chicken Roti

The photos are all black and white, but the charming illustrations make up for it.

We cannot resist the guinea hen – or pintade, in French. In this recipe, we wonder what happens to the rest of the hen. Naturally, every scrap should be eaten and the bones cooked down for stock. Guinea hen legs are not to be missed.

Pintade

Guinea hen is commonly eaten in France.

We were intrigued by the cassoulet recipe. But this Toulouse cassoulet seems to be missing something – could it be duck? Our version is Gascon all the way, so we are biased, bien sur. And while the simplified translation of “baked beans” is accurate, it leaves out some of the caché of cassoulet. The recipe does not involve any baking in the oven, which is the stage that makes cassoulet all crunchy on the outside.

Toulouse Cassoulet

But where’s the duck?

We were excited to see the offering from the region of Gascony. And this one involved torching a duck, so that’s fun.

cassoulet de canard

There are desserts and dishes with eggs… and some handy information about wine. We just couldn’t resist this chart of vintages from 1927-1955.

vintage chart

And if you are going to drink, please be responsible and use the correct glass.

wine glasses

Make mine crystal, please.

Wine Dinner Menu

Ruth lays out a few menus using her recipes and pairing with wine.

However, there is no foie gras in Pardon My Foie Gras. The closest thing is the pâté in the Tournedos Rossini- we know that’s supposed to be foie gras. In 1956 the only foie gras in the United States was canned pâté de foie gras. And some people still think the word “pâté” is synonymous with foie gras.

As you may now, it wasn’t until Ariane started D’Artagnan in 1985 that any fresh foie gras was available in the U.S. at all. Today we sell a variety of preparations, as well as whole livers and foie gras slices.  So here’s our version of Tournedos Rossini, with a slice of fresh, seared foie gras on top.

Tournedos Rossini

truffle man

On the inside back cover, a happy truffle hunter.

Please meet Mrs. Rosen.

ruth bio

Our little volume came with a card promoting the other titles penned by Ruth and published by her husband Richard Rosen.

Also by Ruth

Look at the last title – there was urban farming in the 1950s! Sure, it’s being reinvented today on rooftops and in vacant lots in cities across America, but here it is in 1956. Ahead of her time?

More by Ruth 2

Intrigued by the first one…

If you come across any of these little books, be sure to scoop them up. They offer a charming view of cooking in the 1950s, and would make unique gifts for those friends who are cookbook collectors.

 

Ariane Debunks the Foie Gras Myths

Ariane has been preaching the gospel of foie gras since the earliest days of D’Artagnan. She started the company to sell the first fresh foie gras raised in the United States. Today she is the leading expert on the subject.

Erin Mosbaugh at the blog First We Feast interviewed her on the controversial topic, visited Hudson Valley Foie Gras, our partner farm, and came away with a better understanding of foie gras.

We share their post and hope that you will share it in turn. Foie gras is a topic that excites a lot of passion on both sides. We only ask that people consider all the facts before drawing conclusions about foie gras. Lucky for those who want to do that, First We Feast does a fine job of explaining and debunking the common myths.

Ariane First We Feast Foie Gras Screen Shot

For those who want to learn more about foie gras, try the Artisan Farmers Alliance. And if you want to order some foie gras, we have plenty available on our website, along with recipes to inspire. (Yes, we can ship foie gras to citizens of California. The prohibition on foie gras applies only to sales and production in the state.)

foie gras recipes panel

A Customer Appreciation Sale!

We’re having a sale in your honor! It’s our way of showing appreciation for your loyalty. Take 15% off everything and anything at dartagnan.com from April 22 through April 24, 2014.

Just remember to use the promo code THANKS at checkout. Enjoy!

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Be sure to come visit us on Facebook. And maybe even share photos of what you do with D’Artagnan products. We love to see what’s cooking!

Surprise Sale on FOIE GRAS!

Just for you – to banish winter’s remaining gloom – a 50% off sale on small foie gras torchon!

HPC_TorchonSale

Super Bowl Sunday, the Meat of the Matter

For something beyond finger food…that will stick to the ribs and help absorb some of the alcohol on game day, here are our picks.

You can’t go wrong with chili. It’s a one-pot, make-ahead meal that can be ladled out in haste between plays. Melt some cheese on top, serve with corn chips. Or with bacon cornbread. Everyone loves chili. We take ours with buffalo, thank you. 

Chili & Cornbread banner vertical

For a variation on the theme, this tomatillo and lamb stew is hearty, warming, and a lovely surprise for your Super Bowl guests. You might serve it with tortillas to soak up the luscious juices.

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Tomatillo Lamb Stew

Forget about the Velveeta shortage and try eating real macaroni with real cheese. And real truffles.

Whether you follow directions and make individual ramekins of this decadent mac ‘n’ cheese, or  whip up a huge batch and dole out spoonfuls, this is a dish not easily forgotten. Which is to say that when truffles and cream meet over noodles of any kind, there is true magic.  Get good at making this, because it will be requested again and again.

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Black Truffle Mac ‘n’ Cheese

No sooner do we think of mac-n-cheese than sliders come to mind. Did we promise a foie-gras-free zone? Sorry about that! These buffalo mini burgers with foie gras are too tempting. Not to worry, it’s just our medallion of foie  gras with truffles, which we treat as a spread in this recipe. So easy! The sweet-sour tangy flavor of the onion marmalade balances this burger beautifully.

Recipe_Foie_Gras_Sliders_HomeMedium

Buffalo Burgers with Foie Gras Spread and Sweet Onion Marmalade

Class up the party with a massive Berkshire pork loin, prepared simply: stuffed with garlic and herbs, rolled, tied and then roasted. It’s an easy way to serve up to 10 people and it sure looks impressive.

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Garlic Roasted Pork Loin

And there’s always ribs. Glorious ribs. Smoky, sweet, sticky ribs. Roasted in the oven and slathered with sauce…pork spare ribs or St. Louis style, beef short ribs or even wild boar ribs …  we never saw a rib we didn’t like.  Serve up platters of ribs and make everyone happy this Super Bowl Sunday.

Ribs Recipes

Venison Recipes

FZRVR004-1_VA1_SQOur venison is unlike the venison you may have tried in the past.  Hunted venison is the most common stuff we come across, and there is a lot of uncertainty in the wild. Stress, age and diet all play roles in the taste and texture of the meat.

The venison we sell is farmed in the vast pastures of New Zealand, which means these deer eat a controlled diet of grass, and are processed at the ideal age. They are certified by Cervena, which guarantees that the animals are raised with humane care, fed only a controlled grass diet and are processed at a certain age.  As a result, many people are surprised when they first try our venison. It is lean yet tender, and not at all gamey. It’s a perfect option for red-meat recipes when you grow tired of beef. Venison is both elegant (think the lord of the manor) and rustic (think generations of hunters).

Here are a few recipes to inspire your cooking adventures with venison.

Recipe_Venison_Tartare_CAPT

Ingredients

1 to 1 1/2 pounds Hudson Valley Grade A duck foie gras
1 3/4 pounds venison stew meat, sinew and tendons removed, if any
2 tablespoons red onion, finely chopped
1/2 teaspoon red wine vinegar
1 teaspoon Dijon mustard
2 tablespoons fresh chives, finely minced
1/2 teaspoon Aleppo chile pepper
2 tablespoons extra-virgin olive oil
Smoked salt
Coarsely-ground black pepper
1 teaspoon capers, coarsely chopped
1 loaf country-style bread, sliced 1 inch thick

Preparation

1. Preheat oven to 375 degrees F. Season the foie gras with salt and pepper. Place the foie gras in a small roasting pan or ovenproof sauté pan that is slightly larger than the size of the foie. Roast for 25 to 30 minutes, until the liver has browned and the flesh is firm to the touch. Reserve the fat that has rendered from the foie gras and let the lobe cool in the refrigerator until ready for use.

2. While the lobe of foie gras is cooling, put the venison through the meat grinder on a 1/4 inch cutting die. Grind the meat into a cold bowl, then cover with plastic wrap and place in the refrigerator. Once the meat is cold again, dice the cooled foie gras into 1/4 inch pieces then add to the bowl with the meat. Add remaining ingredients and mix gently. Taste the mixture and adjust the seasoning with salt and pepper then mound onto cold plates to be served. Slather the slices of grilled bread with foie gras fat and grill both sides, serving 2 pieces per person with a few extra for folks who need more.

Recipe_Venison_Spoonbread_CAPT

Ingredients

1 frenched venison ribrack, cut into 4 double chops
1 tablespoon olive oil
Salt
Coarsely-ground black pepper
1 pound red radishes
1/2 cup sugar
1 container veal demi-glace, diluted in 1 cup of water
4 tablespoons unsalted butter
1 duck leg confit
4 eggs
1 pint heavy cream
8 ounces brioche, cut into small pieces

Preparation

1. For the spoonbread: Preheat oven to 325 degrees F. In a bowl, combine duck confit, eggs, heavy cream, and brioche. Stir gently until bread is evenly saturated. Season with salt and pepper. Place in an 8×8″ baking dish. Bake for 45 minutes or until set.

2. For the radishes: In a medium saucepot over medium heat combine radishes, sugar, and diluted demi-glace. Bring to a simmer. Cover and cook until the radishes are tender. Strain the radishes out and reduce the liquid until thick and syrupy. Stir in the butter. Keep warm until ready to use.

3. Season the venison on both sides with the salt and pepper. In a large sauté pan over medium high heat add the oil and sear the Cervena on both sides to get a good crust. Cook until medium rare, about 4 minutes on each side. Allow to rest on a cutting board for at least 5 minutes before plating.
Spoon some of the spoon bread on each plate, add radishes and venison chop. Drizzle with the radish reduction.

Recipe_Risotto_Con_Cervo_HomeMedium

Ingredients

2 ounces dried porcini mushrooms
1/2 cup olive oil
1 onion, minced
1/2 cup minced ventrèche
Salt and freshly ground black pepper, to taste
2 pounds venison tenderloin, cut into 1-inch cubes
2 bay leaves
1 sprig fresh rosemary + small sprigs to garnish, if desired
2 whole cloves
1/2 cup dry red wine, preferably Barolo
2 tablespoons tomato paste
2 quarts chicken stock, reserving 6 cups for risotto
1 shallot, minced
2 cups Arborio rice
1/2 cup dry white wine
2 tablespoons unsalted butter, cut into small pieces
1/2 cup freshly grated Parmigiano-Reggiano

Preparation

1. Soak porcini in 2 cups of hot water until softened, about 20 minutes.

2. Meanwhile, heat half of the olive oil in a large casserole over medium-high heat. Add all but 2 tablespoons of the onions and all of the ventreche to the pan, and sauté until golden, about 8 minutes. Season lightly with salt and pepper, add the venison, and cook until all the meat liquids have evaporated, about 15 minutes.

3. Pick out porcini and chop them coarsely, reserving the liquid except for the last 2 tablespoons of gritty sediment. Add porcini to casserole, along with bay leaves, rosemary, cloves, and red wine, and cook, stirring, for 5 minutes, until the wine has nearly evaporated.

4. Stir in tomato paste and seasoning lightly with salt and pepper. Add chicken stock slowly, except for reserved 6 cups, and reserved mushroom liquid, bring to a boil, then reduce heat to medium-low, and simmer, partially covered until meat is tender, and the sauce is thickened, about 1½ hours.

5. Remove bay leaves and rosemary, adjust seasoning, and set aside. Recipe may be made several days in advance, covered, and refrigerated. Warm before continuing.

6. Heat the remaining 6 cups of chicken stock and keep warm. Heat remaining olive oil in a medium casserole over medium-high heat. Add the reserved 2 tablespoons of onion and the shallot, and sauté until golden. Stir in rice, turning to coat with oil. Pour in white wine, stir well, and add ½ cup of the hot stock, and season with about a teaspoon of salt.

7. Cook, stirring constantly, until all liquid has been absorbed. Stir in half of the venison and sauce. Continue to add hot stock in small batches, and cook until each successive batch has been absorbed, stirring constantly, until rice mixture is creamy and al dente.

8. Remove from heat, stir in butter and cheese, and season with pepper. Ladle risotto onto 6 large plates. Spoon the remaining venison and sauce over each portion, add a small sprig of rosemary, and serve.

Gift Guide for the Food Lover

DArtagnan 2013_612There is likely someone you know who is completely obsessed with food. You don’t know how they can talk about food for so long and in such detail. But they do.

We exist for these folks. Variously called “foodies” (a term many dislike) or “foodists” (sounds a little more serious), these are our people. If you’ve got one of these fine folks on your Christmas list and have no idea what to give them … we’re here to help.

Our gift baskets come in three sizes and are each filled with a sampling of our favorite charcuterie. Not to mention truffle butter. These are designed with the gourmand in mind. You can order one here.

Why not go for something luxurious? Say, a lobe or terrine of foie gras, a tin of caviar, or a piece of premium meat, like our Wagyu beef. Something not on the weeknight dinner menu. Something memorable.

We like the cassoulet kit as a gift for a devoted cook, because it’s a cooking project and a legendary dish (Julia Child raved about it). It involves many steps and ingredients, so it’s an experience as well as a meal. And if you get the kit with the clay bowl, your gift recipient will have an unique addition to the kitchen arsenal. Just make sure you get invited over for the cassoulet feast.
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Our new Reserve Jean Reno Olive Oil would make a fantastic gift for a film and food fan. The actor Jean Reno grows the olives, works with the mill, and has personally selected the three varieties of oils that bear his name. They are not perishable, so are easy to wrap and bring to the party. Purchase a single bottle, or a set of all three varieties. These are new to the market, and exclusive to D’Artagnan. So there is a chance your foodie has not yet heard of them!

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We’ve also got samplers of products that will make you look like a food hero. Sausage collections, duck combo packs, piles of steaks, a bacon sampler, and more are available on our website. There’s always the most tasteful gift of all–the gift certificate.

And should you have any questions, we have a team of hardcore food fanatics in our customer service department. Give them a call.