Walnut Chorizo, Fried Poached Egg, Saffron Rice Cake, Garlic Chips, Foie Gras Soup Dumpling, Caramel Miso Pork Belly, Octopus “Karaage” Meat Cone. Paired with Abandon Ship Smoked Lager and PHG Sake Pomegranate, hibiscus, and green tea infused session Sake.

SHARED RAPID MINI COURSES (FAMILY STYLE)

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

sigil pak, anchovy salsa verde, habanada au jus

Rub the venison steaks with olive oil, salt, and black pepper. Let them marinate for at least 30 minutes.

Prepare the Venison

Preheat a grill or a cast-iron skillet over medium-high heat.

Preheat the Grill or Pan

In a small bowl, combine paprika, cumin, garlic powder, onion powder, and dried oregano.

Mix the Sigil Pak Spices

Evenly coat the marinated venison steaks with the spice mixture.

Apply the Spice Mix

In a bowl, mix fresh parsley, capers, chopped anchovy fillets, minced garlic, and lemon juice.

Combine Ingredients

Slowly drizzle in the olive oil while stirring until well combined. Set aside.

Add Olive Oil

In a saucepan, heat a bit of olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.

Sauté Vegetables

Add diced habanada peppers and minced garlic to the onions. Cook for another 2-3 minutes until fragrant.

Add Habanada Peppers

Pour in the beef or venison stock and add thyme leaves. Bring to a simmer and cook for about 15 minutes.

Simmer the Au Jus

Grill or pan-sear the venison steaks for 4-5 minutes on each side for medium-rare, or to desired doneness.

Cook the Venison

Let the steaks rest for 5 minutes, then slice and serve topped with anchovy salsa verde and drizzled with habanada au jus.

Serve

Venison steaks

Olive oil

Salt

Black pepper

Paprika

Cumin

Garlic powder

Onion powder

Dried oregano

Fresh parsley, chopped

Capers, rinsed and chopped

Anchovy fillets, chopped

Garlic, minced

Lemon juice

Habanada peppers, diced

Beef or venison stock

Onion, finely chopped

Thyme leaves

Venison

Meatballs

Tequila, lime juice, and triple sec served with a salted rim.

Margarita

Classic Italian dessert with coffee-soaked ladyfingers and mascarpone cream.

Tiramisu

Rum, mint leaves, sugar, lime juice, and soda water.

Mojito

Pasta tossed with seasonal vegetables and olive oil.

Pasta Primavera

Served with seasonal vegetables and a lemon butter sauce.

Grilled Salmon

Make Venison Recipe in just 1h . sigil pak, anchovy salsa verde, habanada au jus

Venison Recipe

Ingredients

Venison Preparation

Sigil Pak

Anchovy Salsa Verde

Habanada Au Jus

Method