At West, in Vancouver Canada, Chef David Hawskworth uses only the freshest and best local seasonal ingredients to showcase his European training for his hometown.  Today, he shares with us his recipe for "Mosaic of Game with Pickled Vegetables and Toasted Hazelnut Vinaigrette".    The "Mosaic of Game" combines pheasant, duck, quail, and squab breasts with venison tenderloins into one of Chef Hawskworth's modern interpretations of the classics.  This dish, as with all his cuisine, demonstrates his deep respect for traditional cooking methods and bold innovative style.

Mosaic of Game with Pickled Vegetables and Toasted Hazelnut Vinaigrette

Stage One

• 2 pheasant breasts - cut in half
• 2 duck breasts - cut in half
• 2 venison tenderloins - cut in half
• 4 squab breasts - cut in half
• 4 quail breasts
• 50 ml of port, madeira and brandy
• 12 black peppercorns
• 1 garlic clove crushed
• 1 sprig of thyme
• 1 bay leaf

Stage Two

• 200 g fresh foie gras
• 200 g chicken livers
• 400 g butter
• 4 eggs
• 3 shallots
• 2 garlic cloves
• 1 sprig of thyme
• 1 bayleaf
• 30 g butter
• 10 black peppercorns
• 100 ml Madeira
• 100 ml Port
• 100 ml Brandy
• 400 g frozen pork back fat
• 50 g Wild Mushrooms
• 10 ml olive oil
• 50 g Pistachios blanched for 20 seconds in boiling salted water
• 10 ml Truffle Oil
• Garnish
• 1 carrot - cut into ribbons
• 1 zucchini - cut into ribbons
• 12 button onions - peeled
• 12 chanterelles
• 8 black trumpet mushrooms
• 20 pistachios

Pickling Liquid

• 100 ml water
• 50 ml white wine vinegar
• 25 g honey
• 10 g salt
• 1 shallot sliced

Special Equipment

• 1 terrine mould
• digital temperature probe in Celsius

Method

1) Combine all of stage one for 24 hrs
2) Line the terrine mould with plastic wrap
3) Slice the back fat as thin as possible and line the terrine, make sure that you over hang the edges by at least 12 cms all around.
4) Saute the shallots, garlic, thyme, bayleaf, and peppercorns in the 30 g of butter till soft but without any color - about 20 mins
5) Deglaze with the port, madeira and brandy of stage 2 till you have a syrup - take off the heat and mix with the chicken livers and foie gras - do not cook further
6) Melt the butter to 40 Celsius
7) Puree the chicken liver mixture with the melted butter - add the butter slowly in a high speed blender.
8) Pass through a fine sieve - season to taste - keep warm - this is called a parfait
9) Sauté the wild mushrooms in the olive oil and keep to one side
10) Drain stage one and season the game. Discard marinade liquid.
11) Place enough of the parfait to cover the bottom of the terrine mould - about 3 cm in height. Place one single layer of meat on the parfait, now add some of the mushrooms and pistachios - repeat this stage until all of the terrine is full and all of the meat, mushrooms, pistachio and parfait is used.
12) Take the overing hanging edges of the back fat and cover the terrine, wrap tightly with saran wrap several times.
13) Place in a bain marie and cook in a 150 Celsius oven till the internal temperature is 42 Celsius - will take about 70 min's. Once cooked remove from the bain marie, poke 8 holes on the terrine, turn upside down and press with a 10 kg weigh in the refrigerator for 48 hrs.
14) Remove from the terrine mold and re wrap with saran wrap.
15) To make the pickled vegetables - bring the pickling liquid to a simmer and place the button onions in for 5 minutes, add the remaining vegetables and let cool.
16) Remove the vegetables from the marinade and season
17) Slice the terrine 1.5 cm in thickness, season again and cover with a drop of truffle oil.
18) Place the pickled vegetables around.

About WEST

Recognized as the "jewel in Vancouver's culinary crown," West's outstanding contemporary regional cuisine and seamless service has garnered much critical acclaim, including three consecutive wins as Restaurant of the Year by the Vancouver Magazine Restaurant Awards, a prestigious four star rating by Mobil Travel Guide, and recognition as one of the "ten of the best, worldwide" by UK's Sunday Independent.