Rising Stars

Cervena Venison Couscous Waffle with Fresh Herbs and Mushrooms

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

Slow-Cooked and Seared Cervena Venison Loin, Caramelized Bananas, Thai Peanut Sauce, Cilantro

Chef Anthony Bombaci of Nana – Dallas, TX
Adapted by StarChefs.com

Slow-Roasted Rack of Venison with Plantain Loaf and Red Palm Jus

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

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