I don’t know if there’s anything more satistyingly primal than a whole venison shank. I got to have a couple of them this year, braised and glazed with wine, or reduced grape juice, like I did with goose confit. Really though, my favorite way to have them is glazed with their braising juices reduced into…
Birch Syrup
Buttercup Squash Ravioli with Hickory Nuts and Birch Syrup
One of the things I wanted to show off on a menu for a recent event was hickory nut oil. The dish changed a bit as I developed the flavors in the rest of the courses, but it seemed like the only place I could sneak the oil in, so I was resolved not to…