Chargrilled venison cutlets, cumin & fennel rub, smoked garlic mashed potato puree, pinot & mint jelly reduction, chargrilled summer vegetables with walnut and cherry relish
Recipe by Chef Todd Gray of Equinox Restaurant, Washington DC. Venison Quesadillas with Monterey Jack, Avocado and Backyard Salsa.
Quick, easy, healthy and delicios. Mini Venison burgers the kids will love.
Summer flavours and tender venison make this a perfect lunch-time dish.