Wild Game Feast season

Here it comes again, the second North Idaho Wild Game Feast. This year’s event is held on Jan. 16 at Avondale Golf Course.

The event benefits the students at Fernan STEM Academy and proceeds directly support students through the purchase of science equipment, computers, classroom technology and curriculum.

I started the North Idaho Wild Game Feast approximately 20 years ago as Food Services Director at North Idaho College. At that time, the event benefited students by creating scholarships for the Alumni Association and grew into a large event, eventually outgrowing the college and finding a home at the Best Western Plus Coeur d’Alene Inn. All good things must come to an end, and after 10 years, the Wild Game Feast ran its last race for the Alumni Association.

Now, in my new position at Fernan STEM Academy, the North Idaho Wild Game Feast has found a new home. Graciously hosted by Randy Folk and Avondale Golf Course, the intimate setting offers diners a warm setting with a roaring fire, great food and a live and silent auction.

Each year I search for game that is new to the palate of most diners. Last year I prepared — with the help of an army of teachers — venison ossobuco, grilled rattlesnake, pheasant sausage, steelhead chowder, huckleberry bread pudding, huckleberry sorbet and wild boar ham. I am almost done with the menu for this year and prepared the following Wild Game Feast dish for friends this weekend. Watch this column for the complete menu and ticket information in the near future.

Ingredients

2 pounds green asparagus

1 large onion, chopped

5 tablespoons unsalted butter

6 cups venison broth (may be replaced with chicken broth)

2 cups heavy cream

3/4 cups white wine

3 garlic cloves

1/4 teaspoon fresh lemon juice, or to taste

4 tablespoons orange-infused extra virgin olive oil

Duck Skin

Sourdough bread for croutons

Preparation

Cut tips from 12 asparagus 1 inch from top. Reserve for garnish.

Cut stalks and all remaining asparagus into 1-inch pieces. Mix asparagus in butter, sprinkle with salt and roast in oven until soft. Sauté onion and garlic in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring until softened.

Deglaze the pan with wine and allow to reduce by half. Add 5 cups venison stock and simmer. While soup simmers, add roasted asparagus and 1 cup stock to a blender and blend until smooth. Add blended asparagus to the pot and bring back to a simmer. After simmering for approximately 10 minutes, Strain the soup to remove solids and return to the pot. Add cream and simmer until soup thickens. Season with salt and pepper. Bring soup to a boil and whisk in remaining tablespoon butter.

For garnish, render duck skin in a medium hot sauté pan until most fat is rendered from skin. Cut croutons into 1/2 inch squares and fry in duck fat until golden brown and crispy. Sauté asparagus tips in butter, garlic and salt and pepper until just soft. Do not overcook. Add lemon juice to soup and garnish with asparagus tips, croutons and orange-infused olive oil.

Send comments or other suggestions to William Rutherford at bprutherford@hotmail.com or visit pensiveparenting.com.