• Carpaccio

    Heres a dish thats simple and elegant. Widely adaptable to many proteins and accompaniments, its original preparation has, in a short time, earned it a place in culinary history for generations to come. The dish, based on a northern Italian “carne crudo” originated in Venice, Italy in 1950. After doctors recommended an Italian countess include raw meat in her diet, Giuseppe Cipriani of Harrys Bar created Carpaccio for her visit. Named after 16th century painter Vittore Carpaccio, known for his use of rich red tones, contrasted with white. This dish combines the necessary elements of fat, salt, and acid that compliment raw proteins. Following will be a traditional preparation, as…

  • Jalapeno Popper Soup with Shredded Venison

    It’s Soup Season in Florida . . . There’s not much better than a warm bowl of soup on a Saturday afternoon – the ducks have been cleaned, the dogs are lazing away on the floor, college football is on a never ending loop on the TV, and this Jalapeno Popper Soup is ready and waiting to make your day complete! Crockpot Venison Roast 2-3 lb Venison roast (frozen or thawed) 2 cups of broth Salt & Pepper Season Roast with salt and pepper and cook in crock pot Frozen – 12 hours on low Thawed – 6-8 hours on low Once cooked shred and store – this will make…