Serves 6
*******“Autumn in the Forest.” During the autumn and holiday months I begin serving my favorite game dishes. I notice guests are more daring in dining due to chillier weather and holiday spirit. Juniper berries have aromas that resemble the forest and pair well with the sweet succulent flavor of fresh venison.*********

5 Yukon Gold Potatoes
1 cup Butter
1 ½ cup Cream
Salt and Pepper to taste

½ lb. Chanterelles, Hedgehog, and Blacktrumpet
2 Cloves Garlic (minced)
1 tbs. Rosemary, Thyme, and Savory (chopped)
1 tbs. Butter
Salt and Pepper to taste

1 Baguette
½ cup Goat Cheese
1 tbs. Extra Virgin Olive Oil

1 cup Balsamic
½ tbs. Rosemary
4 cups Demiglace
Reserved Chanterelle Butter
Salt and Pepper to taste

1 tbs. Chives (chopped)

Peel the potatoes and simmer in water until fork tender. Strain the potatoes and place on a sheet tray in a 450° oven until dry. (About three minutes.) In a saucepot melt the butter with the cream and bring to a simmer. Run the potatoes into a bowl through a food mill, whisk in the warm cream and butter. Season the potatoes with salt and pepper.

In a sauté pan melt the butter with the herbs and garlic over medium-high heat. Add the mushrooms and cook until tender. Season the mushrooms with salt and pepper.

Pre-heat the oven at 450°. Slice the baguette on a slanted angle a ¼ inch thick. Place the bread on a sheet tray and drizzle the bread with the olive oil. Place the bread in the oven and cook until light golden brown. Pull the bread from the oven and spread the goat cheese onto one side of the bread.

In a medium saucepot add balsamic and reduce by half. Add demiglace and bring to a simmer. Steep rosemary and finish with butter. Strain through a fine mesh and season.

In a martini glass pipe in the mashed potatoes about three quarters the way up the glass. Place the crustini into the mash potatoes along with the mushrooms. Drizzle the demiglace artistically over the potatoes. Garnish with chopped chives.