Game Meats

Hudson Valley Magret Duck, Chestnut Puree, Braised Red Cabbage, Shaved Foie Gras Torchon, Cape Gooseberries

Pennsylvania Venison Osso Bucco, Root Vegetable Orzo, Chocolate Stout, Blackberry

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This entry was posted on January 14, 2012 at 9:51 pm and is filed under Chef with tags cape gooseberries, chestnut puree, chocolate stout, magret, Torchon, venison osso bucco. You can follow any responses to this entry through the RSS 2.0 feed You can leave a response, or trackback from your own site.

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