Chef Vaughan takes dining to a new level, serving wapiti deer nestled within its own antlers. 🦌🤯

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Chef Vaughan at Amisfield takes “wild” dining to a whole new level, serving wapiti deer nestled within its own antlers. 🦌🤯

His approach goes beyond farm-to-table, working exclusively with wild game to honor both the ingredients and the ecosystems they come from.

Sourced from the pristine wilderness of Fiordland, New Zealand, the wapiti - a giant elk - is dry aged for 90 days, then combined with a smoked pastrami made from its heart and liver.

Served on a French sorrel leaf with native grains, it’s eaten like a taco. 🌮

Would you try it? 🤷🏽‍♂️