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Pancetta-Wrapped Venison Loin with Cider Demi, Mashed Roasted Parsnips and Cauliflower And Cider Squash Purée, Maple Rosemary Gastrique, Smoked Potato Gnocchi

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New England Cooks with guest Chef Anthony Spine, Culinary Dean of Cook Academy at Essex Resort & Spa, Essex VT. Pancetta-Wrapped Venison Loin with Cider Demi, Mashed Roasted Parsnips and Cauliflower And Cider Squash Purée, Maple Rosemary Gastrique, Smoked Potato Gnocchi.

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