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Meadow Brook Hall to host wild game dinner on Sept. 20

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Get this recipe courtesy of Meadow Brook Hall Executive Chef Patrick Gazzarato. Learn more Wild Michigan, Meadow Brook's annual wild game dinner and auction by logging on to www.meadowbrookhall.org or by calling 248-364-6263.

Pretzel crusted walleye filet with coarse grain mustard buerre blanc

8-10oz walleye filet (skin removed)
4tbs A.P. flour
1 Egg
2oz milk
1/2 cup panco bread crumbs
1 cup ground pretzels
2tbs soy oil
2tbs butter

-Combine the egg & milk to make an egg wash
-Combine panco & ground pretzels
-Dredge walleye with flour, dip in egg wash & then coat with
panco/pretzel mixture on both sides
-Heat saute pan over medium high heat, add oil & butter
-Cook walleye until golden brown on each side (aprox 2minutes per side)
-Remove from pan & place on paper towel lined plate... serve immediatley

Coarse Grain Mustard Buerre Blanc

1 1/2 tablespoons chopped shallot
1 bay leaf
6 black peppercorns
1/4 cup white wine vinegar
2 tablespoons dry white wine
1/4 cup heavy cream
1 1/2 cups cold butter, cut into 1/2 inch pieces
1tbs Dijon mustard
1tbs Coarse grain mustard

1. Place shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan. Bring to a boil, then reduce heat to medium and continue simmering until only 2 tablespoons of liquid remain.
2. Pour in heavy cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium-high, and rapidly whisk in the butter, piece, by piece until it has melted into the cream and thickened it. Strain the sauce through a mesh strainer to remove the spices.
3. Fold in mustards... Serve immediatley

 

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