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Cervena Venison 8 Rib Rack

Rack of Cervena venison, pea puree, jus, and mushrooms.

by Chef Mikel Anthony


This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Cervena Venison and FOH.



Cervena Venison Rib Rack

INGREDIENTS

  • 1 ea. 8 Rib rack
  • Za’atar spice

METHOD

  1. Rub rack with spices and roast until medium rare.

Jus

INGREDIENTS

  • Veal stock + venison trimmings
  • Butter

METHOD

  1. Fortify veal stock with venison trimmings and mount with butter.

Pea Puree

INGREDIENTS

  • Frozen peas
  • Sock
  • Cream
  • Mint

METHOD

  1. Place frozen peas in a pot and barley cover with stock.
  2. Cook until tender and blend with cream til desired consistency.
  3. Add a touch of mint when blending.

Garnish with sautéed mushrooms.