Great wild game class in the kitchen today with Chef Adam Koppany of the Gananoque Inn & Spa

Seared duck breast salad w fennel/red cabbage/carrot slaw, cashews & sundried cranberry vinaigrette

Braised wild boar shoulder with honey mustard glaze & caramelized apples

Seared elk loin with blackberry gastrique & rosemary fingerling potatoes

Pepper crusted Bison tenderloin carpaccio/arugula/shaved parmesan/roasted garlic

This entry was posted on Sunday, January 16th, 2011 at 9:56 pm and is filed under Janet Posts. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.