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