Andrew Zimmern's Wild Game Kitchen
Venison
Andrew Zimmern demonstrates two distinct approaches to cooking venison. He begins with a venison paillarde, where tenderloin medallions are pounded thin and quickly grilled to a medium-rare.
Andrew Zimmern demonstrates two distinct approaches to cooking venison. He begins with a venison paillarde, where tenderloin medallions are pounded thin and quickly grilled to a medium-rare.