Quick, easy, succulent and delicious. Pop the whole piece on the BBQ and finish under the hood, or in the oven.
perfect light summer meal with the venison cooked on the grill
Feb 17, 2006 the 10th Anniversary of winning the Gold Medal at the International Culinary Olympics, featuring an entrée using Cervena Venison.
A dish to impress - classic match of forest fungi and rich succulent Cervena.
Chef Reynoso recently served this dish at a StarChefs celebratory dinner.
Chef David Reynoso of The Butcher Shop—Boston, MA
Chef Mohammad Islam of Chateua Marmont - Los Angeles, CA
Adapted by Starchefs.com
Presented by Chef Shawn McLain at the International Pinot Noir Festival.
Cervena Venison Loin with spring pea ravioli tossed in fontina fondue and a quick sauté of pea tendrils.
By Steve Mannino, Executive Chef, The Presidential Golf Club, Dulles, VA
Andrew Hambly, Chef de Partie at Scaramouche Restaurant, Toronto
Chef Anthony Bombaci of Nana – Dallas, TX
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.
Serves 6 as a light summer appetizer.
Created by Florida International University's Chef Roger Probst, a healthy, delicious Med-Cajun inspired dish perfect for Miami’s warm temperatures.
A light, bright salad.
The Broadleaf Best Cervena Entree.
The supreme award winner in the 2008 Cervena Plates recipe competition.
With smoked paprika aioli and organic rocket lettuce
This award winning recipes comes from talented chef Ryan de Leon.
A sumptuous twist on a timeless classic.
Recipe by Peter Pahk: The supreme award winner in the 2008 Cervena Plates recipe competition.
Student Andrea Buchanan was awarded first prize in the 2009 Pure New Zealand Cuisine recipe competition for a menu using New Zealand ingredients, including this venison recipe.
Braised succulent venison cheeks, tender Cervena shortloin and a delicious light sweet pumpkin mousse.
Roasted Cervena Venison Loin, Beet-Horseradish Macaroon, Spanish Arbequina Olive Oil and Nasturtiums
Cold tea smoked venison with beetroot marshmallow.