Spice Bread-Crusted Venison and Braised Beef Cheeks – Recipes for Club + Resort Chef
Spice Bread-Crusted Venison and Braised Beef Cheeks Recipe courtesy of William Rogers, CEC, CCA, WCEC, FMP, Executive Chef of Cosmos Club (Washington, DC)
Ingredients
- venison saddle loin
- allspice
- nutmeg
- cinnamon
- beef cheek
- port wine
- red wine
- thyme
- rosemary
- veal stock / demi
- carrot
- yellow onion
- tomato paste
- stone ground yellow grits
- whole milk
- chevre goat cheese
- parmesan
- leeks
- liquid from the beef cheek
- chives
- black truffles (fresh but canned is acceptable)
- whole butter
- chef's choice but bias-cut baby carrots peeled
- butter
- vegetable stock
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