Chef Vaughan takes dining to a new level, serving wapiti deer nestled within its own antlers. 🦌🤯
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Chef Vaughan takes dining to a new level, serving wapiti deer nestled within its own antlers. 🦌🤯
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? 🤷🏽♂️
25, 093 | 3 нд. назад | 582 - 0
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? 🤷🏽♂️
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