From: Chef Chris Shepherd, Catalan Food & Wine, Houston. Yield: 4 servings. Venison: 4 double-cut venison chops 1 Tbsp. olive oil to taste, salt and black pepper Radishes: 1 lb. red radishes ½ cup granulated sugar 2 cups veal stock 4 Tbsp. unsalted butter Duck Confit Spoon bread: 6 oz. duck confit 4 eggs 1 pint heavy cream 8 oz. brioche, cut into small pieces to taste, salt and pepper For venison: Season venison on both sides with salt and pepper. In large saute pan over ...

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