Venison Stew Gets the Gold in Midwest Challenge

Edited by Tara Fitzpatrick

Venison Stew Gets the Gold in Midwest Challenge

The 2010 Midwest Regional NACUFS Conference Culinary Challenge, held at the University of Akron, earlier this spring, featured some creative chefs who brought their best dishes to the table.

Eric Moe of Northern Michigan University (at left) won the Gold Medal and will go on to compete in the national competition at the NACUFS national conference in July. Moe's entry was Venison Stew, featuring cauliflower puree surrounded by Yukon Gold potato tournee (a many-sided, oblong cut used for root veggies to give them a uniform appearance).

The savory stew also included diced celery root, portabella mushroom and a vinfandel-veal stock reduction. The dish was topped with sliced venison tenderloin and garnished with fresh parsley and chives.

THE WILD MIDWEST: This Gold-Medal winning venison stew features root vegetables wrapped in a savory veal-stock reduction with cauliflower puree, the flavors a nod to the rustic woodlands of the Midwest.

For a look at entries from the other Midwest Region competitors, go to www.food-management.com/photogallery/midwest-nacufs.