"Venison with a dried-and-fresh-fruit chutney gets a bitter punch from a sprinkling of chocolate. A reduced wine sauce brings the whole dish together. "

"Puréed spiced dates lend an intoxicating, exotic fragrance to this venison loin. "

"Venison medallions can stand up to the earthy flavors in this ingenious mushroom stock-port sauce. The water left over from soaking the dried mushrooms becomes an integral part of the port wine sauce. "

"Farro is an ancient cultivated grain that is nutty and chewy. Frank Stitt serves it with chickpeas as a side dish for grilled venison rack."

"Chef Bill Peet does little to embellish our New Zealand-raised venison loin. He simply seasons then sears the meat until medium rare and makes a quick pan sauce with demi-glace."