Barbecued
Venison on Fajitas
By
Chef Dean Fearing, The Mansion at Turtle Creek,
Dallas, TX
Cervena
Venison with Black Trumpet Mushroom Crust,
Sweet and Sour Shallots, Pearl Barley, and Juniper
Cured Country Bacon
By Executive Chef Sang Yoon, Michael's
- Santa Monica, California
Rack
of Venison with Fennel, Coriander & Jerusalem
Artichokes
By Executive Chef & Owner Gerald
Hirigoyen, Fringale and Piperade, San Francisco,
CA.
Tataki
of Venison
By Executive Chef Hiro Sone, Terra
Restaurant, Napa Valley, CA
Venison
Carpaccio with Sauteed Foie Gras, Chanterelles,
Caramelized Figs and Port Demi Glace
By Executive Chef Gary Roth, Los
Altos Country Club, Los Altos, CA
Venison
Asparagus Roll
By Executive Chef Hiro Sone, Terra
Restaurant, Napa Valley, CA
Venison
Dango in Dashi Broth
By Executive Chef Hiro Sone, Terra
Restaurant, Napa Valley, CA
Venison
Medallions with Tangerine, Black Pepper and Cranberry
Campote
By Chef Gary Danko, Danko’s,
San Francisco, CA
Venison
Pot Stickers
By Executive Chef Hiro Sone, Terra
Restaurant, Napa Valley, CA |