Chef Andy Floyd, owner of France Food and Wine Experience in Louisville, Colorado, provided some fresh venison in this April 2009 Deep Plate Exercise
It consists of a wild Colorado roasted venison tenderloin with sautéed mushrooms, a Lundberg rice blend, and Primo Blackberry Serrano port sauce. It's served on the Come4Tables Collection from Bauscher.
Get more inspiration for your dishes in the Bauscher Hepp Design Guide.
