Rich flavours and meltingly tender, slow cooked Cervena osso bucco will impress everytime.
delicious venison and vegetable soup
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.
Roast a Cervena Rack for the ultimate dinner party dish.
This “deconstructed” version of a classic is lighter and can be served from Autumn through Spring. The osso bucco needs to marinate overnight, so plan accordingly!
Thanks to Starchefs.com for letting us use this delicious Todd Gray recipe.
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
Courtesy of Josie LeBalch
Award winning Chef Bart Vandaele created this warming Cervena dish for the Rising Stars Dinner in Washington DC in February 2007.
Chef Anthony Bombaci of Nana – Dallas, TX
Chef Steve Mannino, Executive Chef, The Mayflower Inn, CT, served this dish at the Star Chefs International Chefs Congress.
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.
Sear the sausage in a sauté pan with a little oil just to warm through. Place in a hoagie roll and top with the mustard seed and cabbage. Serve with an ice cold shot of St. Arnold amber beer.
A combination flavours and textures, complemented with the bite of the lemon confit.
Public’s Chef Brad Farmerie trained in London and has created a terrific brunch dish that’s a riff on a savory pudding dish favored by the Brits.
The rich, succulent flavour is something quite exceptional that is sure to wow your guests
Succulent, warming dish using osso bucco.
A healthy roast.
This award winning recipes comes from talented chef Ryan de Leon.
A sumptuous twist on a timeless classic.
Rising Star Chef David Grossman
Branch Water Tavern
Braised succulent venison cheeks, tender Cervena shortloin and a delicious light sweet pumpkin mousse.
Spice-Roasted Cervena Venison Chops, Chanterelles, and Blackberries served at the Honorees dinner 2011 New York Rising Stars.
Dish created and served by Rising Star Chef Dirk Flanigan at the 2011 Chicago StarChefs.com Rising Stars Gala.
Roasted Cervena Venison Loin, Beet-Horseradish Macaroon, Spanish Arbequina Olive Oil and Nasturtiums
The subtle flavours and leanness of farmed raised venison, lends itself to having rich flavoursome sauce, this can be achieved by using a good brown meat stock and reducing it down o form a sticky intense glaze and with the addition of cream or butter to finish the sauce prolongs the flavours on the palate for a more sensational finish
This is a truly unforgettable, rich and comforting meal that will satisfy the most hearty of appetites to the most refined and discerning palates. The key to a successful dish here is patience….a long slow cooking process will allow the prominent connective tissue to dissolve and create that lip smacking sauce that makes you want to sink back in your chair and slowly savour.
A modern take on the classic Beef Wellington.
roasted venison rack with deep fried potato kromeskies.
Who loves pies! Who loves healthy food! - Who loves HEALTHY PIES! Thanks Graham Brown.
The bold flavours and bright colours of the beetroot match the rich Cervena venison chop. Served at the award winning Logan Brown restaurant in wellington, New Zealand.
Traditional American style venison ribs cooked in a chiplote bbq sauce.
A modern day take on a family favourite