From: Chef Chris Shepherd, Catalan Food & Wine, Houston. Yield: 4 servings.
4 double-cut venison chops
1 Tbsp. olive oil
to taste, salt and black pepper
1 lb. red radishes
½ cup granulated sugar
2 cups veal stock
4 Tbsp. unsalted butter
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 medium high heat, add oil and sear venison on both sides to get a good crust. Cook until medium rare, about 4 minutes on each side.
For radishes: In medium sauce pot over medium heat, combine all ingredients and bring to a simmer. Cover and cook until radishes are tender. Strain radishes out and reduce liquid until thick and syrupy. Stir in butter. Keep warm until ready to use.
For duck confit spoon bread: Preheat oven to 325°F. Combine spoon bread ingredients and place in 8”×8” baking dish. Bake in the oven for 45 minutes, or until set.
To serve: Spoon some of the spoon bread onto the plate and add radishes and Cervena venison chop. Drizzle with the radish reduction.