WILDGAME
GOURMET
Translating the Chef's Craft for the Hunter's Kitchen
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WHOLE BIRD RECIPES
(DUCKS & GEESE)
VENISON STEAK W/ BRANDIED ARTICHOKE & MUSHROOM CREAM SAUCE
BAY SCALLOP CEVICHE
ISAAN VENSION STEAK SALAD IN CRISPY PIG EARS
VENISON NECK PASTRAMI
CORIANDER CURED VENISON TENDERLOINS WITH WILD RICE FRITTERS AND DRIED BLUEBERRY SAUCE
SIMMERED VENISON SHANKS WITH TOASTED PEANUT GRAVY
