Brandon Brumback

Brandon Brumback of Merriam, Kan.      
Braised Truffle Bison Roulade Stuffed with Sweet & Sour Cabbage and Chestnut Spaetzle
 
Brubmack attends Shawnee Mission North High School and Broadmoor Technical Center. His recipe was originally submitted in the Family Heritage category.
 
Bison Roulade
Ingredients
12-ounce top round bison roast
4-ounce duck breast
4 ounces ground venison
1 egg yolk
1/2 teaspoon white truffle oil
1/8 cup heavy cream
Pinch fresh nutmeg for each roulade (4 total)
1 domestic truffle (medium size)
12 cornichon pickles
1 tablespoon green peppercorns
2 tablespoons duck fat
2 cups beef stock
1 cup Medeira wine
3 tablespoons fresh ginger (peeled and chopped)
Kosher salt to taste
Fresh black pepper to taste
1 and 1/2 tablespoons raw butter
 
Method of Preparation
1. Preheat oven to 350 degrees.
2. Slice bison roast into four 3-ounce slices.
3. Pound each slice evenly to about a 1/8-inch thickness.
4. De-skin duck breast; keep skin and set aside in the refrigerator.
5. Dice the duck breast into small to medium dice.
6. Place the duck breast, ground venison, egg yolk, white truffle oil, and heavy cream in a food processor and pulse until smooth (the consistency of peanut butter). Mousseline mixture should be thick but spreadable. Place in refrigerator.
7. Season the pounded slice bison with salt and pepper and fresh nutmeg.
8. Spread the mousseline evenly until completely coats the bison.
9. Slice the truffle mushroom very thin into strips and lay out evenly between the 4 slices. 10. Cut cornichon pickles in half lengthwise. Place 6 halves of cornichon pickles on each slice
11. Divide up green peppercorns evenly and place each piece
12. Roll up the mixture in the bison and tie with string both lengthwise and widthwise. Place in refrigerator
13. Place duck fat in a 10-inch sauté pan on burner on medium heat.
14. When the duck fat is hot, sear roulade on all sides to a golden brown color. Remove from sauté pan and set aside.
15. Deglaze with Medeira wine. Add beef stock and simmer for 5 minutes.
16. Add roulade back to pan along with fresh ginger and bring to a boil, then reduce to simmer.
17. Put a lid on pan and place in the preheated oven. Cook for 60 to 70 minutes until the meat is cooked to 155 degrees of cooked all the way through.
18. When done, remove roulades from pan, and set in a warm oven at 200 degrees
19. Strain liquid through a chinois or fine mesh strainer.
20. Return strained liquid to sauté pan and reduce to sauce consistency (to coat a spoon).
21. Put the sauce in a small saucepan and reduce to glaze on medium heat. Reserve for plate presentation
 
Sautéed Sweet Red Cabbage
Ingredients
1 and 1/2 tablespoons duck fat
2 ounces rendered duck skin
2 cups finely shredded red cabbage
1/3 cup freshly squeezed orange juice
1/2 cup Granny Smith apples
1/4 cup whole dried figs
1/4 cup apple cider vinegar
1/2 cup granulated sugar
1 tablespoon orange zest
Kosher salt to taste
Fresh Black Pepper to taste
 
Method of Preparation
1. Melt duck fat in a small sauté pan over medium heat, and render duck skin that was removed from the duck breast used in the mousseline, until crispy in the duck fat.
2. Remove skin from pan, let sit for 2 or 3 minutes. Then cut finely. 
3. Add cabbage to the pan with the duck fat and drippings. Sauté for a minute or two and let liquid reduce.
4. Then add orange juice, apples, and figs. Continue to sauté for a minute or two let liquid reduce.
5. Add apple cider vinegar to deglaze, and continue to reduce.
6. Add the granulated sugar. Then add rendered, finely cut duck skin to the cabbage.
7. Season with salt and pepper to taste.
8. Cook till dry. Set aside and keep warm.
 
Sautéed Sour Green Cabbage
Ingredients
1 and 1/2 tablespoons lard
4 allspice berries, crushed finely with bottom of saucepan
1 tablespoon mustard seed
1/2 tablespoons caraway seed
2 cups finely shredded green cabbage
1 cinnamon stick
1/4 cup white vinegar
2 tablespoons Chiron pickle juice
Kosher salt to taste
Fresh black pepper to taste
 
Method of Preparation
1. In a large sauté pan over medium heat, melt the lard.
2. Add allspice berries, mustard and caraway seeds when lard is hot.
3. When seeds start to pop, add cabbage and cinnamon stick.
4. Saute cabbage until translucent (soft).
5. Add white vinegar and pickle juice.
6. Reduce liquid by 1/3 over medium heat
7. Saute for about 2 minutes, occasionally stirring.
8. Saute for another minute, and take off heat.
9. Season with salt and pepper to taste.
10. Set aside and keep warm. Remove cinnamon stick before service.
 
Chestnut Spaetzle
Ingredients
1 gallon water
1 cup canned chestnut puree
2 tablespoons water
3 tablespoons light olive oil
2 large eggs
1 cup buttermilk
2 cup all-purpose flour
1/2 cup chestnut flour
Kosher salt to taste
Fresh black pepper to taste
1 tablespoon olive oil
3 tablespoons whole butter
2 ounces roulade reduction
1 ounce water
6 whole green onions, finely sliced
1 teaspoon raw butter
 
Method of Preparation
1. Put approximately 1 gallon of water in a 4-inch half pan, add salt and bring to a boil.
2. Put chestnut puree, 2 tablespoons water, eggs, and buttermilk in a food processor and puree.
3. Then add all of the dry ingredients.
4. Kneed the dough by using the pulse button on the food processor for 2 or 3 minutes. Dough is finished when it is smooth, thick and elastic.
5. Set aside and let dough rest for about 5 minutes.
6. Use light olive oil to grease a 2-inch slotted half pan.
7. Place greased slotted pan inside the pan of boiling water, leaving about 2 inches of space between the water and the slotted pan.
8. Using a rubber spatula, push spaetzle through the holes of the slotted pan until dough is completely gone. It will make noodle-type shapes.
9. Remove slotted hotel pan and stir the spaetzle. Let spaetzle cook for 2 or 3 minutes or until spaetzle had come to the top of the water, stirring occasionally.
10. When spaetzle is cooked to desired doneness, remove with a spider or fine mesh strainer.
11. Place the cooked spaetzle in an ice bath.
12. Remove spaetzle from ice bath and dry with paper towels or clean kitchen towels. Set aside for service. When ready to eat, saute spaetzle for about 2 minutes.
13. Wash and dry 6 green onions, finely slice on the diagonal and set aside for garnish