Medallions of Axis Venison with leek and artichoke ragout and
foie gras stuffed Morel mushrooms
Leg medallions seared and roasted with a ragout of artichokes, leeks, cream and truffle butter. Morels are stuffed with a foie gras mousse and poached in venison stock. Sauce is made from red wine reduction and venison stock.

Entrée Price: $31.00, Serving Size: 7 oz, Portion Cost: $7.87
Chef Brandon Johns, Mack's, Saline, MI

Axis Venison, Corn Soufflé, Juniper Berry Demi-glacé, Pommes Frites

Entrée Price: $26.00, Serving Size: 6 oz, Portion Cost: $5.62
Chef Eric Sayers, CQ's, Hilton Head Island, SC

Medallions of Texas Antelope with Roebuck Sauce
Chef Haeringer starts with a "basic deer sauce" and adds red currant jelly, finely diced country ham, and other ingredients to create a "Roebuck Sauce." The sauce is served around Broken Arrow Ranch antelope medallions which have been seared in olive oil and butter. Garnished with wild rice and braised red cabbage.

Chef Jacques Haeringer, Chez Francois, Great Falls, VA