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4
servingsMedium
1 hr 30
By Jean-Georges Vongerichten and Mark Bittman
Published 2000
Crunchy, nut-coated venison in a hot-pink sauce—kind of wild. Use a food processor to chop the nuts here, and keep them fairly coarse, not at all powdery. Keep the heat more moderate when you’re cooking the venison than in the other recipes in order not to burn the coating.