Cervena Venison Couscous Waffle with Fresh Herbs and Mushrooms
Award winning Chef Bart Vandaele created this warming Cervena dish for the Rising Stars Dinner in Washington DC in February 2007.
Slow-Cooked and Seared Cervena Venison Loin, Caramelized Bananas, Thai Peanut Sauce, Cilantro
Chef Anthony Bombaci of Nana – Dallas, TXAdapted by StarChefs.com
Slow-Roasted Rack of Venison with Plantain Loaf and Red Palm Jus
Served by Chef Morou at the 2006 DC Rising Stars Honorees Dinner
Cervena Venison with Red Wine Poached Seckel Pear and Celery Root
Chef Todd Immel of Table 1280 – Atlanta, GA. Chef Immel suggested this Cervena recipe as the perfect alternative to Turkey for thanksgiving, or any other celebratory dinner.Adapted by StarChefs.com
