Saddle of Venison in Sour Cream Dough with Elderberry Sauce by Gunter Gaderbauer of Villa Schratt in Lakes Region, Austria. Squab and Cabbage Stuffed with Foie Gras by Bernard Loiseau of La Cote d'Or in Saulieu, France. Poached Pear in Red Fruit Puree by Jean-Claude Garzia of Cambridge Beaches Hotel in Bermuda.