Venison ice cream? We’ll stick with jerky, thanks

October 7, 2011 by  
Filed under Trail Boss News

6067 As his entry in this year’s Royal Deeside and Cairngorms Venison Festival, the pastry chef at a leading restaurant in Scotland created venison ice cream by infusing milk with venison and juniper berries, then adding slivers of smoked deer meat to the finished product. Julien Miran of the Cow Shed restaurant near Banchory, said his creation is meant more as a compliment to the main fare than a dessert. Deeside Pipe & Herald.



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