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.
Chris shows off how local produce mixes well with Cervena venison.
A combination flavours and textures, complemented with the bite of the lemon confit.
A modern take on a classic chicken fried steak.
Local Texas Arugula & Blueberies, Texas Pecans, "Pure Luck" Goat Cheese Vinaigrette
Chef Chris Shepard shows of the adaptability of tender leg cuts of Cervena venison.