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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.
Units: US | Metric
Serving Size: 1 (543 g)
Servings Per Recipe: 4
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