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cc.rider@sbcglobal.net

Tulsa, Oklahoma

Member since Mar 2005

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Reviewed Roasted Venison Backstrap with Gooseberry Sauce

Aug 16, 2012 in Food Network Community Toolbox on FoodNetwork.com

Fantastic recipe - I highly recommend it with compliments to Chef Lagasse. The only things I changed were 1) the use of blackberries instead of gooseberries (can't find gooseberries), 2) roasting the shallots before preparing the recipe, and 3) being careful not to add too much orange peel - a little goes a long way.

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