Today in Classes 11-25-08

Class One: Meat Fabrication and Braising Technique

Class Two: Breads

Operations Final Exam

Fall Harvest Dining Room Set-Up

Hot Mulled Cider and Sweet Potato Ravioli (sage cream)

Mixed Greens, Dried Cherries and Chevre Salad

Pomegranate Intermezzo

Pin Wheel Roast of Pork with Apples, Bourbon Glaze, Parsnip Puree

Ballotine of Pheasant, pheasant sausage, spaghetti squash

Pumpkin S'mores Cheesecake

Pear Streusel Tart and Cinnamon Stick Ice Cream

Nilgai Antelope Fabrication

Thanks to our friends at Broken Arrow Ranch in Texas we
received a couple absolutely wonderful legs of free range,
humanely harvested venison, in this case from an animal
native to Africa but now at home in South Texas called the
Nilgai antelope. Very high in protein but lower in cholesterol,
fat and total calories than beef, pork, even chicken.
Low fat content calls for careful cooking: handled properly
the flavor is not at all gamy or waxy - just tender and delicious.

Piece of hip bone attached - butcher carefully - follow natural seams.

Take care to remove gland from inner leg. - "Osso Bucco" potential

Bottom Round (Gooseneck) - Broken down to major muscles

Inside Round and Eye of the Round

Top Round and Knuckle

Heel - Removing cap from top round