A summery spicey starter using fresh vegetables and herbs and tender farm raised venison.
Recipe by Chef Todd Gray of Equinox Restaurant, Washington DC. Venison Quesadillas with Monterey Jack, Avocado and Backyard Salsa.
Venison Steaks with Warm Lentil, Shallot and Sun-Blushed Tomato Salad by Sophie Wright
Venison, Beetroot, Orange and Hazelnut Salad with Shaved Brussels By Sophie Wright