Seared Venison Chops with Ricotta Mushroom Tart and a Warm Applewood Smoked Bacon Vinaigrette - The
Seared Venison Chops with Ricotta Mushroom Tart & Warm Applewood Smoked Bacon Vinaigrette - Discover Southern culinary delights at The Local Palate. Join today for exclusive recipes and 10% off!
Ingredients
- Raw tart dough
- 4 tablespoons butter
- 1 pound Mepkin Abbey oyster mushrooms
- 1 cup ricotta cheese
- ⅛ cup Parmesan
- 1 egg
- ¼ pound Meathouse Applewood smoked bacon
- 2 tablespoons minced shallots
- ¼ cup sherry vinegar
- ⅓ cup Meathouse demi glace
- 8 bone in venison rib chops
- 2 sprigs of thyme
- Salt and pepper to taste
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