The theme is venison. Chef Alphonoso Walker from Florida demonstrates his pan seared Venison with grits and wild mushrooms, then Chef Rupert prepares a wildflower honey glazed Venison rack.
The theme is venison. Chef Alphonoso Walker from Florida demonstrates his pan seared Venison with grits and wild mushrooms, then Chef Rupert prepares a wildflower honey glazed Venison rack.