Tag: it’s

Elk Medallions with Rhubarb Port Wine Sauce

Frank

This very simple yet rich sauce can be made in larger batches right about the time the rhubarb is ready. It can be frozen or canned for later use. It’s also great with any game bird or chicken. Makes 4 Read More …

Garden Vegetable Minestra with Braised Cervena Venison Tarragon Pistou and Garlic Croutons

Frank

This delicious venison and vegetable soup is an all-year favorite with guests at Jardiniere. Chock full of vegetables and herbs, it’s light enough to enjoy in the summer, and the rich red meat from the Cervena makes it lusty enough Read More …