Meat: 2 3-ounce poached lobster medallions 2 2-ounce foie gras medallions 2 oz whole unsalted butter To taste salt and pepper Sauce: 1/2 cup heavy

4 5-ounce venison loin portions, cleaned of sinew and fat 1 cup roasted chopped chestnuts 2 ounces olive oil 2 cups asparagus or other vegetable

8 chestnuts 1/2 a roasted pheasant 1/2 cup chicken stock 2 tablespoons lingonberries 1/4 cup heavy whipping cream 1 teaspoon butter 1 teaspoon brandy 2

2 pounds whole pheasant 4 slices bacon 2 ounces oil 6 to 7 ounces peeled, roasted chestnuts 1/2 cup sauce espagnole or pheasant stock 1

10 ounces walleye fillets, deboned 1 ounce flour 2 ounces butter 1 ounce canola oil 3 ounces peeled, roasted chestnuts 1 ounce shitake mushrooms 1

2 racks of lamb, about 8–9 bones each, trimmed of the fat covering and the bones “Frenched” or timed to the meat loin sea salt

5 pieces whole roasted chestnuts, peeled 3 pieces roasted shallots 2 ounces haricots verts, cut into 2 inch pieces, blanched 2 ounces wax beans, cut

Filling: 3 pounds chestnuts peeled 1 cup sugar 1 vanilla bean 1 quart heavy cream 1 cup chopped roasted chestnuts Pasta: 1 pound flour (all

1 9-Bone Rack of Venison 1/3 cup chopped onion 1/3 cup chopped celery 1/3 cup chopped chestnuts 1/2 stick of butter 1–2 cups herb stuffing

5 cups frozen chestnuts – ground 2 cups Drake’s mix Chef Kevin KueppersWalnut Hills2874 Lake Lansing Rd.East Lansing, MI 48823–9731