| Venison with white beans, peppercorns, and
lingonberries (Short Hills Hilton - NJ) |
| Medallions of venison with vegetable risotto and roasted pears
(Short Hills Hilton - NJ) |
| Texas Antelope with sun-dried cranberries
(UN Plaza Hotel - NY) |
| Texas venison with black-currant sauce (Land of Plenty
- Chicago) |
| Roasted Rack of Venison & Shallots
with dried-cranberry gravy (Gourmet Mag 12/93) |
| Venison with a lingonberry sweet and sour sauce (Aquavit
- NY) |
| Loin of venison with a sauce poivrade and
puree of sweet potato, parsnip, and purple potatoes (Chanterelle
- NY) |
| Wild boar honey-roasted loin with a puree of dates and a saffron-scented
compote of apple and quince (Essex House - NY) |
| Venison chop with butternut squash, wheat-berry
risotto, and chili preserves (21 Club - NY) |
| Venison with a dry rub of garlic, bay, and juniper with a
red wine sauce and a chestnut risotto cake (Savoy - NY) |
