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Selected recipes

Cervena With Baharat Rub and Cauliflower Tabouleh

Tender leg medallions servd with a fresh cauliflower Tabouleh

Grilled Cervena Venison Salad with Young Romaine, Cherokee Tomatoes and Caramelized Onion Vinaigrette


Shitake Dusted Venison Loin, Sweet Potato Dauphinois, Peppered Spinach & Cola Braised Cherries

Roasted Loin of Venison with Eggplant and Garam Masala Confit

Presented by Chef Shawn McLain at the International Pinot Noir Festival.

Al Brown's Seared Cervena® Venison Salad and Pinot Noir Syrup

Al Brown, a long-time fan of Cervena venison served this dish at the Wellington on a Plate Master Class, Augst 2011.