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Recipe by Chef Neal Fraser

Sautéed Broken Arrow Ranch Venison + Squash flan, Umbrian lentils, escarole, huckleberries
Serves 4 people

16 oz cleaned Denver Leg of Venison
1 kabocha squash
3 oz cream
2 whole eggs
6 oz Umbrian lentils
16 oz chicken stock
1 yellow onion, diced
2 garlic cloves
2 spring thyme
1 head escarole, cleaned and stemmed
3 oz sherry vinegar
3 oz honey
1 basket huckleberries
4 oz reduced veal stock
Kosher salt
Canola oil
Cracked black pepper

For the squash flan:
Cut squash in half.  Seed.  Roast in 300 degree oven until the squash is soft.   Cool until you can work with it.  Remove from skin.  Puree till smooth.  Add to the cream.  Season with salt.  Warm to 130 degrees.  Put mixture in blender and add the eggs.  Strain through chinoise.  Spray 4each 2 oz muffin tins with pan spray.  Fill with 2 ounces of mix.  Bake in 250 degree oven in a hotel pan covered with foil.  Add 2 ounces of water to the hotel pan.  Poke a couple of holes in the foil.  Bake in oven until set.  Approximately 30 minutes.  Cool.  Reheat in 250 degree oven once needed. 

For the lentils:
Sweat out garlic and onions in canola oil.  Cook until translucent.  Add the lentils, thyme, salt and stock.  Simmer until tender.  Cool in liquid.  Remove thyme.  Reheat with a touch more stock. 

For the escarole:
Sauté escarole with canola oil and salt.  Add a touch  of water to soften the escarole. 

For the huckleberry sauce:
Heat honey until boiling.  Add the vinegar.  Reduce by 1/2.  Add the stock and bring to a simmer.  Reduce by 1/3.  Add the huckleberries.  Serve.

For the venison:
Season with salt and pepper.  Temper the venison to room temperature.  Sauté with canola oil over high flame on all sides till golden brown.  Rest for 20 seconds and slice.  Place escarole on plate.  Then lentils, venison on top of that.  Flan on the side.  Sauce around.

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