Venison “Au Jus” on Rosemary Ciabatta

Venison “Au Jus” on Rosemary Ciabatta

From: Chef Todd Gray, Equinox, Washington, DC. Yield: 4 servings.

1 lb. Cervena Venison, Denver leg cut

1 cup balsamic vinegar

¼ cup soy sauce

½ cup red wine

¼ cup maple syrup

3 garlic cloves, sliced

to taste, salt and pepper

2 Tbsp. canola oil

4 rosemary ciabatta rolls

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TAGS: Food & Drink