3-14-03 Bob's Win with Matt's on Broadway
Here is the story of our Hunt last Weds
(12-12-01), told by Pam G. Thanks for taking time to document
our great fun! Carolyn "Dear M.V.H. fair weather friends,
Well, I know it's beautiful in the fall and you can get an
awesome ride with the sun beating on your back but the real
hunting starts with cool damp days like today. Diedre has done
such a great job with the hounds. We started our hunt in the
big cover. Carolyn, Mike, Jim and I were up to the challenge
of the 6 couple. The hounds were eager to find a line. I
started out with Diedre but soon took up the job of whip. It
was really cool to watch the hounds from a distance. We worked
our way around the fixture for about an hour. As the air
became warmer, the scent became stronger. Diedre had put them
into the cover by the old barn and as usual they hit near the
stream. The hounds hit the line hard and they were off. It was
so fun running after them and listening to their excited
cries! I was going around the pond at a full gallop and Jim
was doing the same in the woods. He almost split me like a
stick of butter as our paths crossed! We regrouped and we were
off over the coup at the old barn and off to cut off the
hounds on Ault road. We finally caught up with the running
hounds and I was truly amazed that they stopped at my command" whoa!"
What great hounds!!!!!!!! We believe it was the same coyote
that Diedre hit on last Weds. Boy was it fun!!!!!( Eric just
saw a red fox the other day.) We started back for home to call
it a day and we hit a new line in the same woods heading in
the opposite direction. I had full view of the hounds all the
way through the woods at a full gallop again! It was great. I
went ahead to make sure they did not get to Route 36. Dave G.
and Bubbie were able to also tell the hounds" Back!" The
hounds reluctantly gave up the chase and went to the horn. It
was truly the greatest to watch them work and be so obedient.
After the wonderful hunt we warmed up to Diedre's kitchen and
had the next best thing to Irish stew (Pam's stew, while
watching a video on Irish hunting.) Well we missed you all!
And hope to see you all in the hunt field soon! Tallyho!
Alison's tailgate receipts:
Duck with Raspberry Sauce 2 whole duck breasts 1 cup orange
juice 2 cups raspberries 4 tsp butter salt and pepper to taste
Cut the duck skin (like tic tac toe). Cook duck on its skin in
saute pan (low-medium heat) for about 20 minutes, until skin is
crisp. Turn over and continue cooking ( 5-7 minutes) according
to taste. Remove fat from sauté pan, add orange juice and
raspberries. Cook and let reduce until sauce becomes smooth.
Strain, add butter, salt, and pepper to taste. Slice duck, serve
with sauce and a few raspberries.
Pheasant Breasts with Cider Vinegar, Apples, and Pomegranates
4 pheasant breasts, bones removed 6 tbsp butter 2 tbsp butter 4
shallots, finely chopped ½ cup cider vinegar 2 medium tart
apples, peeled and thinly sliced 1 cup chicken stock ¼ cup
cream ½ pomegranate, seeds reserved Preheat oven to 350*. Pound
breasts lightly with meat mallet to a consistent thickness.
Season well with salt and pepper. In a 10x12 in. sauté pan,
heat butter over medium heat until foam subsides. Add pheasant
breasts, skin down, and cook until golden brown (8-10 minutes).
Place pan in oven for 8-10 minutes. Remove pan from oven and
breasts from pan. Add shallots to pan and stir. Cook over medium
heat until softened (4-5 minutes). Add cider vinegar and apples
and cook until vinegar dissipates by half. Add stock and cream
and bring to a boil. Return pheasant breasts to pan and cook
until sauce is reduced by half. Season with salt and pepper and
serve immediately. Spoon sauce over and sprinkle with
Sweet Pumpkin Maple Custard 1 tbsp vegetable oil 2 pumpkins 1
cup pumpkin puree ½ cup pure maple syrup ¼ cup sugar 4 large
eggs 2 cups heavy cream ½ tsp ground cinnamon 1 tsp ground
ginger pinch of salt pinch of nutmeg Preheat oven to 325*. Oil a
9x13 in. metal baking pan, set aside. Place a steamer basket in
a medium sauce pan filled with several inches of water; cover,
and bring water to a boil. Add pumpkins; steam until tender
(10-20 minutes). Remove from steamer; set aside to cool. Cut off
tops of pumpkins and remove seeds and pulp. Transfer to baking
pan and set aside. Place puree, maple syrup, sugar, eggs
(slightly beaten), 1 cup cream, salt, and spices in a medium
bowl; whisk until well combined. Pour custard into prepared
pumpkins, pouring in only enough to reach lower edge of opening.
Bake until custard puffs and sets and a knife inserted into
pumpkin comes out clean (40-90 minutes). Remove from oven and
transfer to a wire rack to cool completely. Whip remaining cup
of cream. Cut pumpkins into wedges and serve wedges with whipped
cream and maple syrup.
Venison Chops with Dried Cranberries ¼ cup dried cranberries
½ cup port 2 tbsp olive oil 2 venison chops 1 tbsp chopped
shallots 1 cup demi glace 1 tbsp unsalted butter 1 small pot of
soft polenta 1 tbsp chopped parsley 1 tbsp grated Parmesan
cheese Salt & Pepper to taste In a bowl, soak the
cranberries in the port for 10 minutes. Meanwhile, heat the oil
in a sauté pan. Season the venison chops with salt and pepper
on both sides. Place chops into sauté pan and sear on both
sides for 3 minutes. Remove and set aside. Place the shallots in
the same pan and cook for 1 minute. Drain the port from the
cranberries and carefully add it to the pan. It will ignite.
When the fire dies, add the demi glace as well as the venison,
and the cranberries. Cook for 2 minutes flipping the chops once.
Swirl the butter and season. Serve with polenta, parsley, and