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 ½ cup caramelized onions 1 cup red wine veal stock, light in consistency for dipping 3 cups house-made fingerling potato chips Prepare marinade with vinegar, soy, red wine, maple syrup and garlic. Place venison ...

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