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    Recipe #383783

    Paggi House's Espresso-Rubbed Venison Tenderloin
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    Parsnips and coffee play a role in this Texas haute cuisine venison dish created by Shane Stark, executive chef at Paggi House, Austin, Texas. Tastes...

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    Paggi House's Espresso-Rubbed Venison Tenderloin
    By Molly53 on August 2, 2009

    Recipe #383783

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    "Parsnips and coffee play a role in this Texas haute cuisine venison dish created by Shane Stark, executive chef at Paggi House, Austin, Texas. Tastes like a million dollars but is surprisingly inexpensive if your hunter's been successful. From the Austin Statesman. Cooking time approximate."
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    Ingredients: swiss chard, venison...

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    Prep Time:15 mins

    Total Time: 45 mins

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