The Excellence of chef Victor Bongo

Strudel4 sheets phyllo dough

2 (12-ounce) packages frozen, unsweetened raspberries

1/2 cup hazelnut crumble

2/3 cup sugar

1/2 cup shelled pistachio nuts

1/4 cup water

1 stick unsalted butter, melted

1 tablespoon banana liqeur (optional)

3 ripe bananas, peeled, split lengthwise

3 ripe peaches, peeled and sliced into wedges confectioner?s sugar for sprinkling. Preheat oven to 350F. Spread pistachio on a baking sheet and bake for 5 to 7 minutes. Let cool, chop, and set aside. Increase oven temp to 375F. Lightly coat baking sheet with butter.

Lay one sheet of phyllo on a work surface. Keep remaining phyllo covered with a damp kitchen towel and plastic wrap. With a pantry brush, brush phyllo sheet lightly with melted butter. Sprinkle with 1/4 of sugar and 1/4 of cake crumble. Lay another sheet of phyllo on top. Lightly brush more butter and sprinkle with more sugar and cake crumbs. Repeat with the remaining 2 sheets of phyllo. Arrange some sliced bananas and sliced peaches along 1 long edge of phyllo then sprinkle with fruit and pistachio. Top fruit with remaining bananas, peaches and pistachios. Starting from the fruit-lined edge, roll up phyllo into a cylinder. Place strudel on a prepared baking sheet and brush with melted butter. Bake for 10 minutes, or until pastry is golden crisp on the outside and warm on the inside.

Raspberry Sauce In a heavy medium saucepan, stir berries, sugar, and water over medium heat until mixture comes to a boil, stirring occasionally. Transfer mixture to food processor and puree. Scrape into a wire mesh strainer and set over bowl. Press on solids to extract as much liquid as possible, discard solids in the strainer. Mix liqueur into sauce, if desired. Thin with water if necessary. Fold in extra raspberry. 6 servings.

Grilled wild game elk strip loin with blueberry port wine sauce

4-6 ounces elk strip loin

Meat marinade- 1/4 cup chopped shallots- 1/2 cup vegetable oil-1/2 cup red wine-1/4 cup red wine-1 cup ruby port wine-1/4 cup soy sauce-1/4 cup sherry vinegar-1 tablespoon brown sugar-1 1/2 cups veal demi glaze-3 large garlic cloves, minced-1 spring fresh rosemary chopped-2 tablespoons chopped herbs fresh or dry-1 spring fresh thyme chopped- 1 teaspoon black pepper-1/2 cup fresh or frozen wild blueberries-1 teaspoon sea salt-Combine all ingredients and mix well marinade meat several hours or overnight.

Prepare barbeque (medium-high heat) or preheat broiler. Pull steaks out of the marinate sprinkle with salt and pepper Grill about 5 minutes per side for medium-rare also depends on the thickness of the steak.

In a heavy-bottomed saucepan, sauté shallots, rosemary and thyme for 1 minute then add red, port wine and sherry vinegar. Reduce to glaze and add veal demi glaze. Simmer until sauce is thick to hold in the back of a spoon then add blueberries. Cook for 2 more minutes. Season with salt and pepper to taste. This recipe yields 4 servings.