Roasted Veggies with Rougie Duck Foie Gras with Armagnac

Ingredients 1 whole red onion, peeled And cut Into large chunks 1 whole red bell pepper, seeded and cut into large chunks 1  whole chopped carrots 1/2 whole butternut squash, peeled And cut into large chunks 3 cloves garlic, minced salt and pepper, to taste 1 teaspoon Montreal Steak Seasoning or any other seasonings or herbs … More Roasted Veggies with Rougie Duck Foie Gras with Armagnac

Peppered Venison Steak with a Fricassee of Plantin Mushrooms in Roquefort

Ingredients 1 venison steak per person selection of crushed peppercorns 1 small glass of gin handful of jumiper berries 2/3 bay leaves selection of Plantin mushrooms: Wild mushroom mix, Morel, Porcini and Chanterelle(around 150g of each type and at least 3 types) 2 shallots 250 ml fresh cream bunch of chives 200 g roquefort 50 g … More Peppered Venison Steak with a Fricassee of Plantin Mushrooms in Roquefort

Grilled Pork Tenderloin with Orange Marmalade Glaze

             Ingredients: 1/3 cup soy sauce 1/3 cup Caprichos del Guadalquivir Cadenera Orange Marmalade 1/3 cup honey (we like a Bernard Michaud Honey) 1 Tbsp plus 1 teaspoon rice wine vinegar Pinch of crushed red pepper flakes 1 lb pork tenderloin 2 scallions, thinly sliced (optional) Olive oil (for grill) – We … More Grilled Pork Tenderloin with Orange Marmalade Glaze