VENISON SKEWERS WITH SWEET ONION JAM

1. Place 1 oz strips of venison onto skewers
2. Roll skewer in Shore Lunch Mix and minced rosemary
3. Sautee in butter 2-3 minutes (medium-rare to medium)
4. Cut off the top of an acorn squash 
5. Scoop out inside of squash
6. Season with Paprika, Cinnamon, Salt, Nutmeg and 2 slices of butter
7. Bake at 325 for 30 minutes
8. 2 caramelized sweet onions saut?ed in brandy 
9. Put into blender along with the following:
   • ? cup of apple butter
   • 1 tablespoon of minced rosemary
   • ? cup of applesauce
   • 4 cloves of roasted garlic
   • 1 tablespoon of maple syrup
10. Blend until smooth
11. Pour mixture into squash 
12. Place skewers into squash (sticking up)

PUMPKIN PARTRIDGE

1. Sautee 1 sweet onion with 2 cloves of garlic and 1 spring of fresh sage
2. Place in a cleaned out pie(small) pumpkin
3. Bake at 350 for 20 minutes
4. Stuff partridge with candied orange peels and dried cherries
5. Roll partridge in flour
6. Braze in Sautee pan with butter
7. Take pumpkin out of oven 
8. Place partridge in pumpkin
9. Bake at 350 uncovered for 40 minutes

ACORN SQUASH, PUMPKIN AND PHEASANT SOUP

1. Cut off top of acorn squash
2. Scoop out inside of squash
3. Season with paprika, cinnamon, salt, nutmeg and 2 slices of butter 
4. Bake at 350 for 30 minutes 
5. Put the following into blender:
   • 2 cups of baked acorn squash
   • 2 sweet onions, quartered and roasted with 5 cloves of garlic
   • 1 cup of pumpkin puree (pumpkin pie filling)
   • 2 cups of chicken stock
   • 2 cups of heavy whipping cream
6. Puree in blender until smooth
7. Place pheasant breast on top of soup