Executive Chef Marc Andaluz time in the New Mexico Living Kitchen Tuesday, cooking up a new Dennison dish on the menu at Mas- Tapas Y Vino.
Ingredients
Venison Tenderloin
Heirloom Carrots
Parsley Salad
Morel Mushrooms
Rhubarb Demi Glace
Recipe
Sear Venison in butter until desired temp
Boil and puree carrots with orange juice and ginger
Grill carrots and Mushrooms
Add Rhubarb Puree to Demi Glace
Located in the stylish Hotel Andaluz, MÁS is a full-service restaurant and tapas bar inspired by the bold flavors, rich history and exuberance of Spanish cooking. MÁS offers fresh reinventions of traditional Spanish cuisine with an emphasis on organic, fresh and locally-sourced foods and high-quality ingredients.
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