Roast Grass-Fed Beef Sandwich w/ Porcini Relish

Roast beef is a lunchtime treasure.  All you have to do is pick the right bun and toppings!  Here’s one of our favorite versions, made using this roast recipe (you could substitute a different recipe).


Ingredients:                                  Servings: 8

Cooked 3 1/4lb Grass-Fed Beef Roast (we used Bottom Round)

2 Long Baguettes


Pepper-Garlic Mayo:    (could substitute store-bought mayo with chopped peppers & garlic mixed in)

Approx. 1 ½ C Olive OIl

Clove of Garlic

1 t Lemon Juice

¼ t Ground Pepper

2 Egg Yolks (freshest possible)

½ t Dijon

6 Pickled Peppadew Peppers, drained (we used the spicy ones)


Porcini Relish:

1 t Tarragon

1 t Dijon

2 t Kosher Salt

2 t EVOO

2 t Minced Onion

½ oz Dried Porcinis

2 t Brined Capers, drained


1.  Make the Mayo (up to 3 days ahead): Mince the peppadews and garlic.  Whisk the egg yolks together, then stir in the garlic, lemon juice & black pepper.


Slowly drizzle in the olive oil, whisking constantly, until a mayonnaise consistency is reached.  Stir in the peppadews.


2.  Rehydrate the Porcinis: place the pieces in a bowl and pour hot water over them.  Hold them under the surface of the water with a weight or plate (etc).  Soak until tender (20-30 minutes)


3.  Make the Relish: Chop the capers, finely slice the tarragon & mince the rehydrated porcinis.  Toss them together with the onion, mustard, olive oil, and salt.


4.  Thinly slice the roast beef.


5.  Cut each baguette into four pieces, and split each piece down the middle to produce sandwich buns.  Put porcini relish on the bottoms and the mayonnaise on the top portions.


6.  Fill the sandwiches with the beef.


7.  Serve with your choice of sides (we recommend potato chips and pickles).



Bistro-Style Steak Frites

Steak & French fries (“steak frites”) is a French bistro classic typically prepared with lower cost, high flavor steaks like the hanger.
Ingredients:                            Servings: 3
1# Grass-Fed Beef Flat Iron Steaks
2 Russet Potatoes
Lemon Juice
Frying Oil

  1. Optional: Peel the potatoes.

  3. Pour several inches of oil into a wide, deep pot & heat it over high heat until it reaches 325 degrees.

  5. While the oil is heating, cut the potatoes into fries (roughly 1/8” by 1/8” thick). To keep them from browning while you wait, submerge them in water with a little lemon juice.

  7. Strain the fries out of the water and pat them dry with towels.

  9. Carefully the fries to the hot oil & cook for three minutes. Scoop them out of the oil with a slotted spoon or (ideally) a wire spider. Put them on paper towels to drain off any clinging oil.

  11. Increase the heat under the oil to bring it to 375 degrees.

  13. While the fries are draining, season the steaks liberally with salt. Sear them in a hot, oiled frying pan to your desired level of doneness (we recommend Medium Rare – an internal temperature of 130°F).

  15. Put the fries in the hotter oil & fry them again until they turn golden brown. Drain the oil off of them on a fresh batch of paper towels.  Sprinkle them liberally with salt.

  17. Serve the steaks & fries with your choice of condiments.



Venison with Sweet Potato Puree

Venison Denver Legs are hind legs that have been deboned and had all the muscles separated – basically you get all the meat with none of the work!  These muscles make excellent small roasts, as in this recipe.
Here we’ve paired the venison with sweet, tangy, rich prosciutto vinaigrette and a creamy sweet potato puree that accentuates its color.

Drink Pairing: Northern Rhone Syrah Wine
Servings: 2-4
1lb Venison Denver Leg
3 Large Sweet Potatoes
1 1/3 C Chicken Stock
½ t Lemon Juice
¼ t Salt
Additional Salt & Pepper
Prosciutto Vinaigrette:
3 ounces Prosciutto, small diced
2 T Extra Virgin Olive Oil
2 T Honey Wine Vinegar
1/3 C Low Sodium Chicken Stock
1 T Safflower Oil
1 T Finely Diced Shallot
1 T Brown Sugar
1 ounces Prosciutto, cut into strips

  1. Preheat your oven to 400 degrees.

  3. Trim the silverskin from the leg muscle & cut/trim it into two pieces of similar size & relatively uniform shape.

  5. Peel the sweet potatoes and cut them into large cubes.

  7. Put the cubed sweet potatoes in a large pot & cover them with salted water. Bring the water to a simmer and cook until the cubes are knife tender (about 20 minutes, depending on the cube size).

  9. Drain off the water and them in a blender with the cup and a third of chicken stock, quarter teaspoon of salt and lemon juice, blending to a smooth puree.

  11. Render the diced prosciutto in the safflower oil over medium heat, cooking until the pieces have crisped up.  Then remove the prosciutto from the pan and put it on paper towels to drain off the fat & oil.

  13. Add the shallot and 2 tablespoons of olive oil to the pan.  Saute the shallot briefly, then add the honey wine vinegar, brown sugar, and remaining 1/3 cup chicken stock.

  15. Simmer the vinaigrette mixture until it has reduced in volume by a third, then take it off the heat and stir in the prosciutto strips.

  17. Season the venison with salt & pepper.  Oil a frying pan and get it hot over high heat.  Sear the venison pieces, turning, until they develop a browned crust on all sides.

  19. Move the pan to the oven and roast until the venison reaches your desired doneness (125 degrees for rare, 130 for medium rare).

  21. Pull the venison out of the oven and put it on a clean plate to rest, loosely tented with foil, for 15 minutes.

  23. Slice the venison, cutting against the grain.  Add any accumulated juices from the resting plate to the prosciutto vinaigrette.

  25. Rewarm the sweet potato puree in a frying pan if you need to, then spread some of it on each plate.

  27. Top the sweet potato puree with venison medallions, then the medallions with the vinaigrette, then sprinkle the crisped prosciutto over the vinaigrette.  Serve.



What Does “Cervena” Venison Mean?

“Cervena” is a controlled appellation & marketing term created by the New Zealand venison industry in the late 1980s to separate their best venison from the rest available on the market.  It’s derived from combining the Lain word for deer (cervidae) with “venison.”
With the “Cervena” name comes a set of minimum standards designed to ensure tenderness and flavor.
Cervena venison must be from New Zealand deer:

  • Raised free range on pasture
  • Fed only on grass, and in case of winter month shortages only supplemented with natural feed
  • Raised without growth hormones or steroids
  • Naturally raised
  • Under three years old at time of processing
  • Transported and processed to strict, audited quality standards

So the term “Cervena Venison” means a lot on a package, but also leaves room for companies to go above and beyond.  Silver Fern Farms produces some of the best, most consistent venison on the market.



Sweet/Tangy/Spiced Venison Jerky

Venison jerky is lean, high in protein, and easy to take with you on the go.  This version is flavored with soy sauce, chilies, and spices for a complex, satisfying flavor.
Adapted from Hank Shaw of Hunter Angler Gardener Cook
1.25# Venison Denver Leg
½ C Tamari Soy Sauce
½ Dried Ancho Chile
1 large Dried Aji Amarillo Chile
1 t Black Peppercorns
1 t Instacure #1 (aka Pink Salt)
Juice of 1 Lemon
½ t Whole Allspice
½ t Aleppo Pepper
1 t Sea Salt
2 T Sugar

  1. Trim off any silver skin from the Denver leg muscle(s) and partially freeze until very stiff, but still sliceable (2-3 hours).

  3. Slice the venison across the grain into ¼” or thinner slices.

  5. Toast the chilies, black pepper and allspice in a dry frying pan over medium-high heat, until they become more fragrant. Grind them with the Aleppo pepper and sea salt into a fine powder.  Coat the venison slices with the rub.

  7. Combine the soy sauce, instacure, sugar and lemon juice in a bowl and whisk to combine.

  9. Put the sliced venison in a large zip top bag and pour the soy sauce mixture over it. Knead to coat the meat as fully as possible.  Refrigerate for 24-48 hours.

  11. Lay the slices of venison out on dehydrator racks with room around each piece. Dehydrate for two hours at 160 degrees, then dehydrate at 145 degrees for a further two hours before checking.  Continue to dehydrate until the jerky has the texture you prefer.

  13. Enjoy! Store in your fridge for weeks, or (if dried until brittle) vacuum packed at room temperature for longer.



What do Silver Fern Farms deer eat?

New Zealand’s mild, temperate climate is ideal for growing plentiful grass.  Silver Fern Farms deer consume a grass-based diet, grazing predominantly on rye grass, native grasses (tussocks, etc) and herbs such as chicory.
In the winter, their diet can be supplemented with crops grown on the farms during the summer – primarily grass based, along with some crops.
This diet, along with the deer’s pastured, free range lifestyle, excellent genetics and Silver Fern Farms’ tight quality controls ensure consistently top notch venison.



Braised Merino Lamb Shanks, Flageolets & Sausage

This France-meets-North Africa dish is inspired by (but is much faster than) classic French cassoulet.  Tender braised lamb shanks atop cassoulet beans seasoned with spiced merguez lamb sausage & bright, umami-rich preserved lemon.
Servings: 4
4 Merino Shanks (hindshanks or foreshanks)
2 Rosemary Sprigs
2 Sage Sprigs
2 Thyme Sprigs
1 Orange, washed & halved
1 Onion, peeled & halved
1 Carrot, peeled & halved
2 Celery Stalks, halved
1 Bottle of Red Wine
4 + 6 C Beef Stock
2 Merguez Sausages
1 Onion, finely diced
2 C Dried Flageolet Beans
1 Preserved Lemon, pith removed & remainder finely diced

  1. Cover the flageolet beans with water & let them soak overnight.

  3. Preheat your oven to 300F.

  5. Get an oiled pot or dutch oven very hot. Add the merino lamb shanks and cook, turning them, just until they’ve developed a browned crust on all sides.

  7. Remove the shanks from the pot to a clean plate.

  9. Add the halved vegetables & orange to the pan, searing them until caramelized.

  11. Pour in the red wine & four cups of the beef stock, then add the herbs & return the lamb shanks to the pan.

  13. Bring the liquid to a simmer, then cover the pot, reduce the heat to low, and braise for 2 hours or until the meat is very tender.

  15. While the lamb is braising, remove the merguez sausages from their casings. Get a separate pot hot over medium heat and crumble in the sausage meat.  Sear it until well browned, then add the diced onion, continuing to cook until it turns translucent.

  17. Drain the soaking liquid off the beans & add them to the pot with the sausage.

  19. Stir in the preserved lemon and the remaining (6 cups) of beef stock. Bring the liquid to a simmer and cook for 20-25 minutes (until the beans are tender).

  21. Remove the shanks from the braising liquid. Serve them with the beans and, if desired, an herb salad.

Recipe by Jake Vorono



Grass-Fed Beef Tri Tip with Yuzu Butter


Citrusy, creamy with delectable umami, this yuzu butter sauce is a perfect accompaniment to the clean, beefy flavor of a grass-fed tri tip roast.


Servings: 6-8


1 Grass-Fed Angus Tri-Tip (approx. 2 1/2lbs)

Yuzu Butter:

3 tbsp Yuzu Juice
2 tbsp Tamari Soy Sauce
1 tsp Green Yuzu Kosho
4 tbsp Unsalted Butter
1 scant tablespoon Sugar
Salt to Taste


Recommended Side: Microgreen Salad with a Vinaigrette



  1. Preheat your oven to 350 degrees.

  3. Trim any large fat deposits & silver skin off of the tri tip roast.

  5. Oil a large, oven-safe frying pan or skillet & get it very hot over medium-high heat. Sear the tri tip in it, turning, until all sides develop a brown crust.

  7. Move the try tip to the oven (in the pan) and roast it to an internal temperature of 120 degrees (for rare/medium rare).

  9. While the tri tip is roasting, make the yuzu butter. Combine the yuzu juice, sugar, soy sauce and kosho in a small saucepan.  Heat gently until the sugar is dissolved.

  11. Put the sugar, yuzu juice, tamari & kosho in a small sauce pan. Heat gently, just until the sugar melts.

  13. Swirl in the butter in four batches, adding each following batch after the last one has melted in to the sauce. Once all four tablespoons are incorporated, taste & add salt as needed.
    Keep the pot warm until you’re ready to serve.
  14. Once the tri tip has reached a few degrees below your desired doneness, take it out of the oven and move it to a plate to rest, loosely tented with foil.

  16. Pour the juices from the roasting pan (plus any juices that accumulate on the resting plate) into the butter.

  18. Slice the tri tip and serve it surrounded with the yuzu butter, along with your choice of sides.



Venison Tenderloin with Potato Dumplings

Giant gnocchi act as little pillows for venison medallions drizzled with a bright, herby salsa verde.
Drink Pairing: Argentinian Malbec Wine
Servings: 2-4
1 Venison Tenderloin
½ C Low Salt Chicken Stock
¼ C Red Wine
½ t Sherry Vinegar
3 T Unsalted Butter
1 T Canola or Grapeseed Oil
Potato Dumplings:
½ C Cake Flour
3 Egg Yolks
1 pound Russet Potatoes
1 t Salt
Salsa Verde:
1 t Raisins
1 t Sherry Vinegar
6 Almonds
¼ t Anchovy Paste
½ C Fresh Italian Parsley with stems
¼ C Fresh Cilantro with stems
Pinch of Red Chile Flake
½ cup + 3 tbsp Extra Virgin Olive Oil
Lemon Zest to Taste
Salt & Pepper to Taste

  1. Preheat your oven to 400 degrees.

  3. Poke all the russet potatoes repeatedly with a fork.  Roast them in the oven for an hour and a half.

  5. Remove the potatoes from the oven and when they’re cool enough to handle cut open the skins and scrape out the inner flesh.  Run this through a potato ricer or a food mill.

  7. Mix the potatoes with the egg yolks and salt until well combined.  Very gently mix in a quarter cup of the cake flour.

  9. Pour the dumpling dough out on to a counter or cutting board floured with the remaining cake flour and gently roll it into a cylinder (approximately two inches thick).  Slice it into ½” thick medallions, patting them with some of the flour.

  11. Trim the silverskin from the tenderloins.

  13. Tie a series of loops of butcher’s twine around the tenderloin, pulling each one taut to compact the meat and pull any trailing pieces into the body of the tenderloin.  Season it with salt & pepper.

  15. Blend together all the salsa verde ingredients in a blender.

  17. Optional: Pour the sauce into a fine mesh strainer above a bowl and let the oil drip out.  Do not press on the herb mixture, you want the oil to be nice & clear.

  19. Bring a pot of salted water to a boil.  Add the dumplings in batches, simmering until they float to the surface.
    As each dumpling floats, remove it from the water with a slotted spoon.

  21. Melt two tablespoons of the butter in a wide frying pan.  Cook until the butter has stopped foaming, then add the boiled dumpling.

  23. Cook the dumplings until they’re browned on one side, then flip them, remove the pan from the heat, and sprinkle them with a little salt.

  25. Get the canola/grapeseed oil hot in a different large skillet/frying pan over high heat.  Add the tied tenderloin and sear it on all sides to an internal temperature of 125-130°F (rare-medium rare).
    If you’re concerned about reaching the right doneness without overcooking the outside of the tenderloin, you can move it to a 400°F oven after a quick sear and roast it the rest of the way.

  27. Remove the tenderloin from the pan, cut the twine off, and let it rest, loosely covered with foil.

  29. Deglaze the pan you cooked the tenderloin in with the stock & red wine.  Add the juices from the resting plate and simmer the mixture down to about a quarter cup of liquid.
    Take the pan off the heat and swirl in the remaining tablespoon of butter and sherry vinegar.

  31. Slice the tenderloin into medallions, and put one medallion on top of each dumpling on plates.

  33. Top each medallion with some of the salsa verde and some of the pan sauce.



Five Spice & Tea Rub for Grass-Fed Beef

This Chinese-inspired rub combines a blend of tea and spices for a complex, deliciously savory crust on grass-fed beef.
Ingredients:                       Makes Enough for Six Steaks
3 T Loose Leaf Black Tea (not Earl Grey)
1 t Five Spice Powder
1 t Black Pepper
1 t Garlic Powder
2 t Salt
1 t Onion Powder
1 t Chile Powder of Choice (depending on the heat level you want)

  1. Grind together all the ingredients in a spice grinder, mortar & pestle or clean coffee grinder.

  3. Coat your steaks, then wait at least 15 minutes before cooking.