text: Blog | La Ferme Black River Game Farm | La Ferme Black River Game Farm - Part 5
  LFBR Holiday Party – The Apps
  written by Daryl in About Us, Events, Products on Fri, January 31, 2014 | Reply
  And then dinner began:
  Piquant duck consommé, with shiitake mushrooms & scallions
  Keir bit the bullet and opted to cook his course first; a duck consommé with a spicy zing from Malabar peppercorns.
  Roasted beet salad, with soft ripened chevre & candied walnuts & sprouts
  Given her affinity for all things cheese, Stacey created a delicious salad built on the classic combination of chevre and beets.
  Tuna sashimi, rare seared salmon, & bitter greens.
  Our man in the field, Terry Nak, cast his net wide into the culinary ocean. What he pulled on board was a duo of rare salmon & tuna sashmi with chipolte ailoi & yuzu soy reduction, respectively.
  Seared foie gras, Japanese eggplant, enoki mushrooms & miso glaze.
  Last of the "first" courses, but certainly not least, was a recipe our president Elaine had her eye on for a while. Seared slice of foie gras with roasted Japanese eggplant, taro crisps, & enoki mushrooms; bathed in a miso glaze.
  With the ball being hit out of the park with each successive course prepared, our two scheduled main courses had a lot to live up to…
  This is a trend we love!
  written by Daryl in News, Recipes on Tue, January 28, 2014 | Reply
  A delicious rabbit stew, bubbling away…
  A lovely article on a growing revitalization of game meat in British kitchens & menus… Hopefully this side of the pond will ditch the kale & cauliflower and grab game meat by the horns!