1ea		Antelope Strip Loin, approx. 3lbs, cleaned of silver skin, Cut into 6 equal size medallions of approx. 7oz each.
1ea		Bean Cassoulet, individual portion
18ea		Baby Carrots, peeled, tops remove, cooked aldante
6oz		Shitake Mushrooms, remove stems and sliced
18oz		Grand Veneur Sauce
3oz		Cabernet Syrup

Antelope Strip Loin
After cleaning off the silver skin and portioning out your medallions, salt and pepper all sides. Take a heavy skillet and place on top of a burner. Ladle in 2oz of olive oil and when it reaches the smoking temperture, carefully place the medallions in the skillet and seared both sides. Place the skillet with the medallions in a pre-heated 350-degree oven until med. red, which is 115 degrees on a pocket thermometer. Let sit in a warm area while finishing the dish.

Bean Cassoulet

16oz		Flageolet Beans, soaked in cold water for a few hours
1ea		Carrot, peeled and cut into half
1ea		Small Onion, peeled and cut in half
2ea		Bay Leaf
3tea		Fresh Thyme, remove stems and mince
1qt		Heavy Cream
2lb		Gruyere Cheese, grated
4oz		Duck Confit, small diced
4oz		Antelope meat, small diced
4oz		Tasso Ham, small diced
12ea		Bacon Slices, diced
3oz		Red Wine Vinegar
1bunch		Chives, chopped real fine
		Salt & Pepper to Taste

Place beans, carrot, onion, bay leaf, and thyme into a pot with cool water. Add salt to flavor the water (two large pinches). Bring to a boiled, turn down and let simmer until the flageolet beans becomes aldante. Drain; remove the carrot and onion and set aside. Spread out the beans on a shallow pan and cool in the refrigerator. Do not rinse in cold water.  Start to sauté the bacon, when complete cooked, drain and place the bacon aside. Using the same sauté pan, add in a little of the bacon fat and the antelope meat. Sear the antelope and add in the duck, tasso ham and the cooked bacon. Deglaze the pan with the red wine vinegar and place everything in a large bowl. Add the cooled beans in to the bowl with the fresh thyme and ½ of the bean sauce, which you will make in the next step.
  
Using ¼ of the cooked beans, add then to a saucepot with the cooked carrot and onion. Pour in the heavy cream and bring to a boil. Reduce the cream by 1/3rd and the puree with a kitchen wan.

Salt and pepper to taste and pass thru a chinois. While the sauce is still hot add 1 pound of grated Gruyere cheese and mix in well to fully combine.

Using small individual 6oz pans or ovenware dishes, coat the bottom and sides with whole butter. Divided up the bean mixture into these dishes allowing a ¼ inch room from the top to cover with the extra bean sauce and grated Gruyere cheese. Bake in a pre-heated oven until the cheese turns golden brown.

Grand Veneur Sauce

1btl.		Port Wine, 750 ml
8oz		Venison Bones, roasted with mirepoix and drained
16oz		Veal Demi Glace
8oz		Heavy Cream
3ea		Bay Leaves
2tea		Whole Black Peppercorns

Reduce the port wine with the bay leaves and peppercorn to almost dry stage, careful not to burn the bottom in the process. Add in the roasted venison bones with roasted mirepoix and the veal demi glace and reduce by one half. Add the heavy cream and reduce by 1/3. Pass thru a chinois, salt and pepper to taste.

Napa Cabernet Reduction

1ea		Napa Cabernet, 750ml bottle, (nice quality)
6oz		Sugar
3tbl		Whole Black Peppercorn
3ea		Bay leaves

In a saucepan reduce the Napa cabernet with the sugar, peppercorn, bay leaves to a softball stage whish when cool will form syrup. Then strain thru a chinois. Let cool to room temperature.

Jay Lovell  – Chef de Cuisine