Cervena Venison teriyaki glazed short ribs and dumplings.

by Chef Mikel Anthony


This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Cervena and FOH. To watch it being made, and to learn how to make other dishes, check out Chef’s Roll Test Kitchen on Youtube, Facebook, and ChefsRoll.com.


Teriyaki Glaze

INGREDIENTS

  • 1 part Soy Sauce
  • 1 part Mirin
  • 1 part Sake
  • 1 part Brown Sugar

METHOD

  1. Bring ingredients to a boil.
  2. Reduce to desired consistency.

Short Ribs

INGREDIENTS

  • Cervena Venison Short Ribs

METHOD

  1. Sous vide at 184F for 9 hours.
  2. Glaze with terikyaki and garnish with scallions.

Dumplings

INGREDIENTS

  • 1 part Ribs Scraps
  • 1 part Mushrooms
  • 1 tsp. Ginger
  • 1 tsp. Garlic
  • 1 tbsp. Teriyaki

METHOD

  1. Place in food processor and process into a paste.
  2. Fill wrappers and steam.


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