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Posted: March 21, 2000


Game, both farm raised and wild, has made a big comeback.

Every menu listed venison or some sort of game bird, such as pheasant or partridge. Lespinasse featured roasted loin and grilled chop of Scottish roe deer on a bed of Brussels sprout leaves with a deep red wine reduction. Le Cirque 2000 topped mesclun salad with slices of Scottish partridge breast. And The Mansion on Turtle Creek seasoned unbelievably succulent Texas venison with chiles, then roasted it and served it with simple pan juices.

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