From: Chef de cuisine Chris Rendell, Double Crown Restaurant, New York City. Yield: 4 servings. 1 lb. Cervena venison, Denver leg cut, trimmed of any sinew Marinade: 2 Tbsp. vegetable oil ½ stalk lemongrass, finely minced 1 clove garlic, minced 1 bird's eye chili, finely minced 1 kaffir lime leaf, finely minced Lime Chili Dressing: 4 limes, zested and juiced 1 red chili, finely minced ¼ cup lemon juice 1 Tbsp. grated palm sugar (white sugar can be substituted) 1 Tbsp. fish ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.