Like every Morrison Senior Living account, Fulton Manor strives to serve attractive food that is both delicious and nutritious all the time. So, instead of giving a healthy eating spiel for National Nutrition Month this year, we decided to push the envelope a little and feature wild game. We prepared Elk, Wild Boar and Venison. These are all available with a USDA stamp through Superior Foods in Grand Rapids, MI.
We also invited a guest chef, Darin Wilbur, from Noto's Old World Italian Restaurant to write the menu and prepare the dishes. Chef Darin takes every November off work and runs his own deer processing facility (750 in 2014, a slow year). He is also an avid hunter and fisherman and had many fascinating stories that held the residents attention for over and hour! We had a record turnout for this type of event, over 50, and even more surprising was that everyone tried everything! Deer season is a major event here in Michigan and several of the residents had fond memories of, not only preparing venison, but recalling a deer hanging in their garage every November.
Wild
Game Supper
With
Guest Chef Darin Wilbur
Thursday,
March 5, 2015
Wild Boar Medallions
Topped
with fresh sage and a smoked wild boar prosciutto. Finished with white wine,
boar stock, sage, and butter.
Elk
Loin – Charbroiled or Pan Seared
Topped
with crushed three-pepper blend and served with caramelized shallot burgundy
compote.
Venison
Medallions
Encrusted
in oatmeal and cinnamon. Served with sautéed brandied onions and maple syrup.