Venison at Eve: The Flavor Is Not in the Fat
Cathal Armstrong, riding high with his venison saddle Last Friday afternoon, I watched Cathal Armstrong slice the sirloin out of a venison saddle so deep-purple it looked like the Restaurant Eve chef was butchering Barney. The saddle comes from Shaffer Venison Farms in central Pennsylvania, where the owner plants specific trees and shrubs on which [...]
