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This cut benefits greatly from the moisture preserving characteristics of sous vide processing.
Sous vide facilitates uniform tenderization of this extremely lean, tough cut from the largest member of the deer family.
Venison offers sizing similar to lamb, but is leaner and lower in cholesterol.
The synergy of sous vide processing and hot smoking creates results unachievable by any other method.
This perpetual popularity of bacon cannot be underestimated--it can be successfully combined with almost anything.
This economically priced cut combined with a French inspired presentation adds an unexpected WOW factor to the overall experience.