Mignons of Cervena Venison

Preparation info

  • Difficulty


  • Serves


Appears in

Culinary Artistry

By Andrew Dornenburg and Karen Page

Published 1996

  • About
New York, New York

This recipe, I think, represents my style of food—complementary, big flavors; a bit complex in its preparation in some ways, but really a concentration of big, strong flavors. It’s robust. It’s solitude. It’s the kind of dish that makes you sit up and take notice. That’s what I really try to do with every kind of recipe I create.


For the Squash

  • 3 tablespoons butter
  • 2 shallots, peeled and minced
  • 2 medium butternut squash, peeled, seeded, and cut into 1/2-inch dice
  • 3 1/2 cups chicken stock
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon mace
  • salt and pepper to taste


Place the butter in a medium sauté pan and melt over medium heat. Add the shallots and sauté 2 minutes. Add the squash and toss together. Next, add all the remaining ingredients and cook slowly for about 12 to 15 minutes, stirring occasionally. Hold warm after almost all the stock is absorbed.

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