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Seared Lanai Venison with Foie Gras Sweet Potato Hash

Six ounces Okinawan sweet potato, medium dice
Six ounces sweet potato, medium dice
Six ounces Yukon gold potato, medium dice
One half cup red pepper, medium dice
One half cup green pepper, medium dice
One half cup yellow pepper, medium dice
One half cup Maui onion, medium dice
Two ounces foie gras, medium dice
Two ounces smoked apple bacon, medium dice
olive oil
One ounce butter

Place all the potatoes into boiling salted water and cook for 4 minutes. Drain and set aside. Heat the oil and better and sauté the peppers, onion and half of the bacon. Add the potatoes and season.


Four pieces Strip Loin of Lanai Venison (6 ounces each)
olive oil

Season the venison and brush with olive oil. Place on the grill and cook for three minutes. Turn the venison and brush with oil. Cook for another three minutes or until medium rare.


One cup beef broth
One half cup merlot wine
One ounce smoked apple bacon
Two ounces foie gras
One ounce butter

Heat a sauce pan until very hot. Add the foie gras and cook for one minute. Take out the foie gras and add it to the potatoes. Add the bacon the hot pan and cook for two minutes. Add the wine and reduce by half then add the broth and again reduce by half. Finish with butter and season.


Place the potatoes in the middle of the plate, next slice the venison in half and present it on top. Spoon the sauce over and around the plate. 


BBQ Salmon on Sun Dried Tomato and Goat Cheese Potato Spring Vegetable Salad


One pound Yukon gold potatoes
Six ounces sun dried tomato, chopped
Four ounces goat cheese
Two ounces butter
One quarter of a cup heavy cream
Three tablespoons basil, chopped
Kosher salt/cracked pepper

Peel, wash and cut the potatoes into medium dice. Place in salted water and bring to a boil. Simmer the potatoes until they are soft. Drain the water and return potatoes heat. Add the cream and butter and crush the potatoes with a fork. Add the goat cheese, sun dried tomatoes, chopped basil and season. Set aside.


4 Atlantic Salmon fillets, six ounces each
Two tablespoons olive oil

Brush the salmon with olive oil, season and place on the barbecue, presentation side down first. Cook for about three minutes, then turn the salmon and brush again with olive oil. Continue to cook for another two minutes or until medium rare.

Spring Salad:

Ten pieces jumbo asparagus
Twelve sugar snap peas or snow peas
Eight cherry tomatoes, cut in half
Three to Four tablespoons balsamic vinegar
One third cup olive oil
One half teaspoon Dijon mustard
One half teaspoon roasted garlic
kosher salt/pepper

In salted boiling water, cook the asparagus and peas for one minute then place into iced water and drain. In a bowl, mix the oil, vinegar, mustard and garlic together and season. Set aside.


Warm the potatoes and place in the middle of the plate. Next place the salmon on top, mix the peas, asparagus and cherry tomatoes with the dressing. Place on top of the fish and serve!