Perfect party food, Cervena venison on seasoned crostini, with caramelized onion marmalade, Georgia pecan praline sauce.
This is a very sophisticated appetizer whose flavor will impress the most discerning palate. Although a bit time consuming, the saving grace is that it can all be done ahead of time. If attempting to smoke the venison proves to be a roadblock, fear not- you can just grill or roast it to just under medium rare and proceed from there.
Fruit and pepper go together with Venison in this award winning recipe.
The Duncan & Co. Best Cervena Appetizer Award
With smoked paprika aioli and organic rocket lettuce
Tender leg medallions servd with a fresh cauliflower Tabouleh
Al Brown, a long-time fan of Cervena venison served this dish at the Wellington on a Plate Master Class, Augst 2011.
Venison tongue terrine great for an hors d'ouevre