From: Chef Brad Farmerie, Public, Double Crown, NYC. This recipe is served with traditionally prepared baba ghanoush on house-made cumin-paprika scented quinoa flatbread with Cervena venison. Yield: 6 servings. Aubergine-Cumin Relish: 1½ aubergines (eggplants) ½ red onion, peeled 1 lime, zest and juice ½ lemon, juiced 2 tsp. cumin seed 2 Tbsp. extra virgin olive oil 2 Tbsp. chiffonade mint 2 Tbsp. chiffonade cilantro 2 Tbsp. chiffonade parsley Cervena Venison: 1¼ lb. Cervena ...
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