Chef Chris Shepherd marinates leg of venison and pork shoulder overnight in amber beer with salt, pepper and crushed chile. He grinds the meat and mixes two parts venison to one part pork. He adds an egg, some cream, hot sauce and Worcestershire sauce. He shapes that into patties, tops them with blue cheese, wraps them in caul fat and roasts them.He makes a panna cotta of pumpkin with baking spices, gelatin and milk, which he places by a seared venison chop. He roasts unmarinated venison leg ...
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to the NRN Digital and Print access package, for only a small additional amount, you can get NRN All Access, which includes premium reports such as the annual NRN Top 200 data. Either way, we ask that you register now. We promise it will only take a few minutes!