From: Chef Chris Shepherd Catalan Food & Wine, Houston, TX. Yield: 4 servings. Venison: 12 oz. Cervena Venison Denver Leg to taste, salt and pepper 2 oz. olive oil Arugula Cream: 1/2 cup heavy cream 2 cups arugula to taste, salt and pepper Bacon Fat Powder: 120 g rendered bacon fat 80 g tapioca maltodetrin 2 large Beefsteak tomatoes, sliced 12 crispy strips of bacon 1 cup toasted bread, cubed for garnish, bacon fat powder Preheat oven to 400 degrees. Season venison with salt and pepper. ...

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