Cedar Jus Lie

(Team of 4)

Yield: 1 litre

INGREDIENTS: METHOD:

Quantity Ingredient 1. Melt butter in a saucepan over medium

heat. Add mirepoix to melted butter and
50 ml Tomato paste
cook until brown in colour. Add tomato
28 g Butter salted paste and continue to cook until tomato
Onion, white small paste is caramelized.
1 pc
dice 2. Slowly incorporate warm stock and brown
1 ea Carrot, small dice sauce while vigorously stirring with
1 stalk Celery, small dice wooden spoon. Return to the heat.
3. Add a spice bag and tie for control.
500 ml Stock, beef 4. Allow to thicken, reduce to a simmer.
Brown sauce (demi- Ensure the sauce does not burn on the
500 ml
glace) bottom of the saucepot.
Spice Bag 5. Strain through a cheesecloth lined conical
2 pcs Bay leaves strainer and cool as instructed.
2 sprig Thyme, fresh
2 sprig Sage, fresh
4 sprig Cedar dried
2 sprig Parsley stalks
White peppercorn,
10 ea
whole

NOTES:
 Sautéed Medallions of Venison
(Team of 4)

Yield: 4 portions

INGREDIENTS: METHOD:

Quantity Ingredient 1. Tenderize or flattened medallions as

Venison, loin bone in instructed.
500 g trimmed elastin 2. Heat sautoir over medium heat. Add oil.
removed 3. Season the meat and pan-fry until golden
brown. Remove meat from pan and keep
100 ml Beef stock
warm reserving any juices.
100 ml Wine red Canadian 4. Add wine and deglaze pan. Add stock to
Cedar Jus lie (see pan. Reduce by two thirds.
1 litre
recipe) 5. Add finished cedar jus lie and sage
Sage, fresh chiffonade into reduced deglazing liquid.
2 sprig
chiffonade Adjust consistency.
tt Salt 6. Return medallions to the sauce and heat
through.
tt White pepper, ground
7. Adjust seasoning and serve immediately.

NOTES:
 Squash and Potato Puree
(Team of 4)

Yield: 4 portions

INGREDIENTS: METHOD:

Quantity Ingredient 1. Peel potatoes and squash.

Potato, Yukon 2. Cut into uniform sizes.
.5 kg Gold peeled 3. Simmer covered in water until tender.
quartered 4. Drain well and allow potato and squash to
Squash Heirloom steam dry for several minutes.
.5 kg Ontario peeled, 5. Pass mixture through blender at low
quartered speed until smooth consistency is
achieved.
45 g Butter, unsalted
6. Beat in butter, then cream.
100 ml Cream 5% 7. Add salt and pepper to taste.
tt Salt
Pepper white
tt
ground

NOTES:
 Saskatoon Berry Preserve
(Team of 4)

Yield: 4 portions

INGREDIENTS: METHOD:

Quantity Ingredient Prepare Gastrique

Saskatoon frozen 1. Heat butter in a sautoir over low heat.
500 g Add onion and sweat until softened.
with reserved juice
2. Add birch syrup and vinegar to onion and
100 ml Birch syrup
reduce by half.
Onion white cooking To Prepare Syrup
1 ea.
small dice 3. Add remaining ingredients in a large and
30 ml Vinegar red wine continue to simmer until reduced and
200 ml Red wine Canadian thickened, approximately 12 minutes.
Lemon juice and zest 4. Remove from heat, strain through
1 ea. cheesecloth.
of
5. Adjust seasoning. Reserve for plating.
1 g Mace ground
1 g Clove
tt Salt
tt Pepper white ground

NOTES: