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"This year at the Crystal Barn, my mixed grill of game included a pan-roasted antelope steak with a Stilton port wine demi glace, and a wild boar chop with apple fruit chutney. The antelope was extraordinary; lean and tender, like venison, yet surprisingly not as wild tasting. The Stilton cheese added a piquant note to the sweet port wine, for a rich balanced sauce that enhanced the meat."
Karen Deyle, Democrat and Chronicle Restaurant Reviewer - December 31, 2008
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