John Kane
Executive Chef
University Club

John has been the Executive Chef of San Francisco's venerable
University Club for the past 2 years. He is the 5th chef
out of 110 years of being open to the public and a loyal
Durham Meat customer. "Anything I want, they can get."

Rack of Overseas Game Meat Export's "Outback" Kangaroo, Black Mission Fig and Balsamic Sauce

Ingredients

3 Racks 12 – 14 oz of Overseas Game Meat Export's "Outback" Kangaroo
2 cup Fig and Balsamic Sauce (Recipe to Follow)
1 cup Pickled Red Onion (Recipe to Follow)
4 Whole Turkey Figs cut in half and grilled
3 Whole Corn on Cobb - grilled and cut off cob
2 cup black beans - cooked
6 Sweet potato cooked and mashed, Reserve 2 for garnish
½ cup Red Pepper - Diced
1 tsp Roasted Garlic - Chopped
½ yellow onion - Diced

Method
Puree the figs, water, balsamic vinegar, olive oil, Vanilla bean pulp, salt and pepper to taste.

Pickled Red Onion
1 Red onion cut into 1/8" rings
½ cup rice wine vinegar
½ cup water
¼ sugar
1 clove
1 Tsp mustard seed
1 TBL kosher salt
1 TBL Black Peppercorns
1 Tsp Peeled, Chopped fresh ginger

Combine all the ingredients in a saucepan and simmer 5 minutes. Remove from heat and let rest for 25 minutes. Remove onion rings from the liquid. Note- the pickling liquid may be stored in refrigeration for other use.

Vegetable Mixture
Sauté off yellow onion, red bell pepper 1 TB butter for 2 minutes. Add cooked black beans and roasted garlic and chopped parsley for 5 minutes. Salt and Pepper to taste.

4 Sweet Potato – peeled and quartered
¼ chestnut honey
1 TBL Butter-cold
Salt and Pepper

Boil off sweet potato until al-dente. Drain and let dry. In mixing bowl add sweet potato, butter, chestnut honey and mix until incorporated. Salt and pepper to taste.

Fried Sweet Potatoes
4 sweet potatoes - Julienne Fine on Chinese mandolin

Method:
Run Julienne sweet potatoes under warm water to rid as much sugar out of potatoes. About 10 minutes drain well and fry in vegetable oil 2- 3 minutes until crisp. Salt and Pepper to taste.

To assemble:
Brush racks of kangaroo with fig-balsamic sauce. Cross mark racks off on hot grill approx. 3 minutes, place in pan brush again with fig-balsamic sauce put in 350 degrees preheated oven cook approx. 8 minutes – internal temp. of 115 degrees rare. Let rest 5 minutes and cut into double chops. Place chestnut honey infused sweet potato in center of plate. Vegetable mix around. Place 3 double chops in tri-angular form where all bones come together in center. Top with pickled onions, sauce around chops, place grilled figs to garnish. Top with fried sweet potato.

Kangaroo racks are generally small.
Shown here in a main course presentation,
these hearty racks also work well as appetizers.

Chef Bob Hurley
of Hurley's Restaurant & Bar

Formerly of The Napa Grille, and now getting ready to open Hurley's in Napa Valley, Bob shares with us his expertise in game meat.

Scaloppini of Overseas Game Meat Export's "Outback" Kangaroo

Serves 4

Ingredients:

Compote:

1½ pounds boneless loin of Overseas Game Meat Export's "Outback" Kangaroo
2 ea. Medium red onions
1 basket (½ pint) of fresh figs (sub. 1 cup dried)
1 TBL Sugar
2 TBL Red wine vinegar
1 TBL peanut oil
1 rosemary sprig

Hash:
1 cup fine diced onions
1½ cups fine diced mixed red and green peppers
1 TBL Chopped garlic
1 cups sliced shiitake mushrooms
1 TBL Chopped fresh thyme
2 medium size sweet potatoes ( 1½ lbs)
salt and pepper
2 TBL Butter

Brussel Sprouts:
1½ Lbs. brussel sprouts
1 cup fine diced onions
6 oz. diced bacon
1 TBL Olive oil
1 TBL cider vinegar

Sauce:
1 cup veal stock
2 oz. brandy
1 oz. apple cider
1 tsp butter (unsalted)
1 Med. Shallot, chopped fine

Procedure:

Cut kangaroo against the grain into 8 - 3 oz. pieces. Pound out pieces to about ? inch thickness and set aside.

Hash:

Peel sweet potatoes and cut into ? inch cubes. Par cook in boiling salted water just until they lose their crispness
Al dente is OK, but not soft or they will fall apart and turn into mush. Set aside.

Sweat onions, pepper and garlic in butter for about 5 minutes on low heat. Add mushrooms and turn heat up to medium. When mushrooms soften up (about 5 minutes, add sweet potatoes. Toss in pan with salt and pepper until thoroughly mixed and turn heat to low. Toss occasionally until sweet potatoes are thoroughly cooked. Then turn heat up to obtain a nice brown crust if desired.

Compote:

Cut onions lengthwise in half. Turn on flat end and slice into 1/8 inch slices. Sweat onions on low heat evenly in a sauce pot until they just start to soften. Add sugar and red wine vinegar and reduce slowly by half. Add figs cut in quarters and cook until they soften a bit but maintain their shape. Season to taste and reserve.

Take each brussel sprout and with a sharp paring knife, nip off the stem and remove any tough or discolored leaves. Now dig out the core about halfway through the brussel spout keeping it intact. Peel off the whole leaves and discard the heart or use it for other purposes. Reserve leaves along with the bacon and onions.

Season kangaroo with salt and pepper and sauté in a small amount of olive oil on medium high heat. After lightly browning both sides, remove from pan, drain excess oil and return pan to heat. Add shallots and deglaze with brandy. Add cider and reduce by &frac3/4;. Add veal stock and bring to a simmer. Swirl in butter. Check seasonings and add kangaroo back to the sauce to warm up.

Cook bacon in sauté pan until most of the fat has rendered out and it is thoroughly cooked but not crisp. Add onions and cook on low until they are softened. Turn to high heat and add brussel sprout leaves until they are warm and slightly wilted. Season lightly and sprinkle vinegar into pan and toss.

Place hash in center of plate. Sprinkle brussel sprout leaves around the outside. Prop up the kangaroo against the hash with the fig compote next to it. Sauce the meat lightly on the bottom.

Gerald Hirigoyen
Executive Chef & owner
Fringale and Pastis

Gerald shares recipes from his famous restaurants
in the culinary capital of the world, San Francisco.

Durham Ranch Buffalo Flat Iron Steak

Serves 4 to 6 as an appetizer

Ingredients
½ cup olive oil
1 pound flat iron Durham Ranch Buffalo Flat Iron Steak
Kosher salt
Freshly ground black pepper
3 garlic cloves, finely sliced

Apple, Curry & Celery Root Remoulade
2 medium celery roots - peeled, trimmed and finely shredded with
a mandolin
2 green apples - peeled and finely
shredded with a mandolin
4 to 5 TBL mayonnaise
Juice of 1 fresh lemon
1½ tsp kosher salt
1½ teaspoons curry powder
¼ teaspoon piment dâ'espelette

Piperade Vinaigrette and Garnish
3/4; cup piperade (see attached recipe)
¼ cup extra-virgin olive oil
¼ cup water
2 Tablespoons sherry vinegar
¼ teaspoon piment dâ'espelette
½ cup baby mixed greens (garnish)

Rub the ¼ cup of olive oil all over the steak and place in a shallow container. Generously season both sides of the meat with salt and pepper. Scatter the sliced garlic over the meat, cover with plastic wrap and marinate overnight (or for at least 4 hours) in a refrigerator.

To make the apple, curry and celery root remoulade, combine all of the ingredients in a large mixing bowl; Press the well mixed ingredients into 4 to 6 tall ring molds, cover with plastic wrap and set aside in a refrigerator.

When ready to prepare the dish, warm ¼ cup olive oil in a large sauté pan over high heat. Add the steak and sauté for 3 to 5 minutes on each side, according to desired doneness. Set the pan aside for the meat to rest for about 10 minutes before slicing diagonally in ¼-inch thick slices.

To make the piperade vinaigrette, combine everything except the baby mixed greens in a small bowl and thoroughly emulsify the ingredients using a stick blender. Strain through a fine meshed sieve and set aside.

Assemble:
Unmold the remoulade onto one side of each plate. Garnish the top of each salad with the baby mixed greens. Spoon the vinaigrette in a small pool alongside. Fan 3 slices of meat on top of the sauce. Ready to serve.

Paper Wrapped Durham Ranch American Buffalo Fillets
with Sonoma Foie Gras on Asparagus-Mushroom Cake

Ingredients

4 - 6 oz. Durham Ranch American Buffalo Fillets
4 Feuilless De Brick (Moroccan Pastry Leaves)
TT Salt and Pepper
Asparagus and Mushroom Cake (recipe to follow)
4 – 3 oz. Grade A Sonoma Foie Gras
1 cup Zinfandel Demi Glace (recipe to follow)
Fresh Chives – chopped for garnish
¼ lb. Sunburst Squash
4 Yukon Gold Potatoes-turned chateau
4 Blanched Leek Strips

Method:
Season buffalo filets and cross mark on grill top with sauté foie gras, wrap in feuiless de brick and tie with leek. Bake 375¼ for 10 minutes.
Note: Buffalo is much leaner than beef and will cook faster. Serve medium rare.
Season foie gras slices and sear in hot non-stick pan until golden brown on each side.

For Asparagus and Mushroom Cake
1/3 lb. Asparagus - chopped 1/8" diced raw
1/3 lb. Shiitake – diced 1/8"
¼ cup diced Onions
1 TBL Fresh Thyme – chopped
1 TBL Fresh Rosemary – chopped
2 Whole Eggs
1 cup Fresh Bread Crumbs
¼ cup Grated Parmesan
TT Salt and Pepper
1 TBL Dijon Mustard
1 Yellow Pepper - diced
1 TBL Olive Oil

Method:
Heat oil in skillet then add onions, yellow bell peppers, diced mushrooms, asparagus, thyme and rosemary. Season with salt and pepper. Sauté for 2 minutes then let cool. In mixing bowl add eggs, Dijon, breadcrumbs, parmesan, vegetable mix and combine. Using metal ring or your hands form 4 equal patties. In skillet medium high heat add 1 TBL olive oil and 1 TBL butter and sauté patties approximately 1 minute on each side or until golden brown.

Porcini Mushrooms
Sauté in hot skillet with 1 TBL olive oil, salt and pepper to taste. Until golden brown, approximately 3-5 minutes. Note: Porcini Mushrooms must be cooked over high heat to insure structure and moisture retention.

Sunburst Squash
Blanch in boiling water for about 1 minute. Strain and sauté for 1 minute in hot sauté pan with 1 tsp. olive oil and 1 tsp butter, season with salt and pepper to taste.

Foie Gras
In hot non-stick sauté pan, add foie gras (no oil or butter) season with salt and pepper to taste. Brown on each side, approximately 30 seconds per side.

Yukon Gold Potatoes
Peel and quartered potatoes (if possible for presentation turn chateau style.) Blanch in salted boiling water al dente. Then sauté in hot pan with 1 TBL olive oil until brown on all sides, season with salt and pepper to taste.

Sauce
Reduce 1 bottle of good zinfandel wine by &frac3/4; then add 1 cup of demi glace and reduce by ¼. Set aside then add 1 TBL cold butter.

Place asparagus cake in center of plate then top buffalo filet. Sauce around filet and cake. Place porcinis, squash and potatoes around filet. Garnish with chopped chives.

Executive Chef & Owner
Hiro Sone of Terra

Visit Hiro in his restaurant located
in the heart of Napa Valley
and experience his deeply personal cuisine.

Dry Aged Durham Ranch Rib Eye Steak Baked in Rosemary Salt

Hiro Sone chose this recipe to demonstrate the great detail
you can go to in preparing a fine, dry aged beef.

Ingredients

For the Salt
3 cups Italian Parsley leaves, loosely packed
3 TBL Rosemary leaves, loosely packed
3 Cloves of Garlic, smashed
5 Cups Rock Salt
3 TBL Egg Whites

For the Rib Eye
1 TBL Olive Oil
1 Dry Aged Durham Ranch Rib Eye Steak ( 1½ inch thick)
Black Pepper
6 Roasted and Peeled Baby Heirloom Beets
6 Roasted Yellow Fingerling Potatoes
6 Roasted and Peeled Baby Red Onions
6 Roasted Garlic Cloves
¼ Cup Blanched English Peas
1 TBL Butter

Procedure:
Preheat your convection oven to 400¼

To Make the Salt
Place the parsley, rosemary and garlic in a food processor, then chop. Add the salt and process about 5 seconds. Then add the egg whites and process about 2 seconds. Set aside.

To Make the Rib Eye
Heat the oil in a heavy bottom cast iron skillet over high heat. Season the rib eye with the black pepper, then sear both sides until golden brown.

Spread 1/5 of the salt on a saute pan (about 10 inches in diameter) and place the rib eye on the slt. Then cover the Rib eye with rest of the salt. Gently pack the salt. Place the pan in the oven. Bake about 8 minutes. Remove from the oven. Rest about 4 minutes. Use a timer for this. Now, Crack the salt, then take the Rib Eye out. Using a kitchen towel, remove the salt on the Rib Eye. Slice into 1 inch thick strips. Divide them on 2 warm plates. Arrange the vegetables around the rib eye.

To Make the Vegetable
Meanwhile, heat the butter in a saute pan over high heat. Add the vegetables and the garlic. Saute about one minute. Then add about 2 TBL of water. Steam about 2 minutes. Season with salt and pepper.

Tip: At least 1 hour before you saute the Rib Eye, take out from refrigerator.

Tataki of Dry Aged Durham Ranch New York Strip Steak
with Ponzu Sauce (for 2)

Ingredients

For the Tataki
1 TBL olive oil
1 10 oz. Dry Aged Durham Ranch NY Strip Steak - 1" thick, completely remove the fat and sinew

For the Ponzu
2 TBL Lemon Juice
1 / 4 cup rice vinegar
3 TBL soy sauce
1 TBL mirin
zest for ¼ lemon

For the Momiji Oroshi
3 oz Daikon Radish, peeled
pinch Cayenne Pepper
pinch Paprika

Garnish
½ cup Daikon Sprouts (3" long)
1 TBL Chopped chive
20 Chives, Blanched

Procedure:

To make the Tataki: Heat the oil in a heavy bottom cast iron skillet over high heat. Add the steak with former fat side down and cook about 1 minute. Then flip over and cook another minute. Transfer the steak on a plate. Refrigerate at least one hour.

To make the Ponzu: Place all ingredients in a non reactable sauce pan. Bring up to a boil. Then slowly cool. Remove the zest. Keep in refrigerator until used.

To make the Momiji Oroshi: Grate the radish over ginger grater. Squeeze gently to take out excess water. Place in a small bowl with rest of the ingredients. Whisk. Keep in refrigerator until use.

Place the Tataki on your cutting board former fat side up. Slice to 10 lengthwise. Divide the daikon sprouts to 10 groups. Place one group of the sprouts on edge of steak slice, and roll up. Then using two chives, tie the roll up. Repeat the rest of Tataki.

Arrange 5 each of the Tataki rolls on chilled serving plate. Arrange the Momiji Oroshi next to it. Serve with Ponzu Sauce on the side with chopped chive.

When you eat, mix the Mimiji Oroshi into the Ponzu.

Duncan Cervena Rack of Venison with Fennel, Coriander & Jerusalem Artichokes

by Chef Gerald Hirigoyen

Serves 4

Ingredients
½ cup + 2 tablespoons olive oil
2 fennel bulbs, washed, trimmed and cut in half
4 Jerusalem artichokes, washed and cut in half
10 large garlic cloves
3 tablespoons fennel seeds
3 tablespoons coriander seeds
Kosher salt
Freshly ground black pepper
3 cups dry white wine
2 pounds Duncan Cervena Rack of Venison
½ cup venison or veal stock
3 tablespoons unsalted butter, cut in small pieces

In a large, shallow saucepan, warm ½ cup olive oil over medium heat. Add the fennel, Jerusalem artichokes, garlic, 1 tablespoon fennel seeds and 1 tablespoon coriander seeds and sauté for 4 to 5 minutes. Add 2 cups white wine, and salt and pepper to taste. Cover the pan, reduce the heat to medium and simmer for 35 to 40 minutes, or until the vegetables are cooked through. If the vegetables are still not tender, but the liquid has evaporated, add 1 cup of water and continue cooking.

Preheat an oven to 500¼ F.

Warm a small sauté pan over medium-high heat. Add the remaining 2 tablespoons fennel seeds and 2 tablespoons coriander seeds and toast them for about 2 minutes, or just until they begin to brown lightly. Transfer the seeds to a chopping board or sturdy flat surface and, using the bottom of a heavy pan, grind the seeds until they are fairly evenly crushed. Generously season both sides of the venison rack with salt and pepper, and then rub the crushed seeds all over the meat; set aside.

Warm 2 tablespoons olive oil in a large, ovenproof sauté pan over high heat. Add the seed-coated venison racks and sear them for 2 to 3 minutes on each side, then transfer the sauté pan into the oven and continue cooking the meat for 12 to 15 minutes. When the meat is done cooking, remove the pan from the oven. Transfer the cooked meat to a cutting board and allow it to rest for at least 5 minutes before cutting into thick chops.

Discard the excess fat from the pan, and then de-glaze the pan with the remaining cup of white wine. Reduce the liquid by half, then add the stock and bring to a boil. Reduce for 5 to 6 minutes, then add the butter and swirl the ingredients in the pan until the butter is completely melted.

Season with salt and pepper to taste and strain the sauce through a fine-meshed sieve; set aside.

To assemble the dish, place some of the cooked fennel and artichokes on one side of each plate. Lean 1 or 2 venison chops to the side of the vegetables and spoon the fennel and coriander sauce all around the edges of the plate. Ready to serve.

Call Durham Ranch for a Distributor Near You: 1.800.233.8742