Venison rib chops have a delicious flavor that’s both bold, but clean on the palate (due to how lean they are). Here we’ve paired with… Read more »
Game meats and huckleberries are a match made in heaven. Here we use dark mountain huckleberries, balsamic vinegar, and bacon fat to make a tart,… Read more »
Easy to cook, just the right size for a single serving, and affordable – venison medallions make a great meal. In this recipe they’re basted… Read more »
Silver Fern Cervena leg meat is exceptionally tender and flavorful and can be seared, then roasted the same way you would a rack or tenderloin… Read more »
An elegant hors d’oeuvre or classy light-yet-filling lunch, this recipe is simple but luxurious. It doesn’t have to be served hot, so the components can… Read more »
The gremolata used in this dish is an unusual one, combining preserved lemon (instead of fresh) and black trumpets with more typical parsley. One taste… Read more »
This venison rack is coated with a Sri Lanca-inspired spice rub, then roasted to rare/medium rare before being sliced into rib chops. A rich, creamy… Read more »
Silver Fern Farms Cervena venison is so good that the dish need not be complicated to show it off. Here we’ve paired a simple seared… Read more »
These simple skewers are delectable, a great light yet satisfying appetizer or finger food for parties! Ingredients 1# Venison (cut from tenderloins, Denver leg or… Read more »
