Martin Bosley's festive venison frenched rack.
Venison cutlet, porcini mushroom dust, maple roasted pumpkin, green beans, deglazed pan juices
When you really need to impress your guests, be they your boss or your mother-in-law, nothing has the wow-factor of a frenched rack of farmed venison. Cooked whole, served and carved at the table, your friends will be talking about it for weeks.
A summer dish with fresh herbs and delicious blue sheese dumpling. As served at Public-NYC.