Author Archives: BROM

Stuffed Venison Tenderloin | The Sportsman’s Table

Chef Scott Dwyer from “Between the Antlers” restaurant in Georgetown SC serves up a scrumptious stuffed venison tenderloin dish.

Between the Antlers Restaurant – Georgetown, SC

Stuffed Venison Tenderloin

Venison whole loin

  • Goat cheese
  • Spinach
  • Dried cranberries
  • Dijon mustard
  • 4 slices prosciutto pork
  • S&P


Venison Roulade

Ingredients:

  • 1 whole venison loin
  • 1 Tbsp Dijon mustard
  • 3 oz goat cheese
  • 2 oz dried cranberries
  • 4 slices prosciutto
  • 1 Cup baby spinach
  • S&P to taste.

Execution:

  • Feather cut whole loin
  • Layer cheese, berries and spinach on the cut of meat.
  • Roll into a roulade.
  • Rub outside with Dijon, salt and pepper.
  • Wrap in prosciutto
  • Bake at 400 until internal temperature reaches 130 degrees.

Parmesan Crusted Grouper | The Sportsman’s Table

Chef Brittany Lee of Lee’s Farmers Market cooks up a Parmesan Crusted Grouper dish.

Lee's Farmers Market
International Culinary Institute of Myrtle Beach
Certified South Carolina
Certified South Carolina

Parmesan Crusted Grouper with Tomato Basil Beurre Blanc

Brittany Lee – Lee’s Farmers Market

FOR THE CRUST:

  • 1/2 cup Parmesan • 1/2 cup panko bread crumbs
  • 2 T fresh parsley finely chopped
  • Pinch of salt
    FOR THE FISH:
  • Pinch of Salt, pepper, garlic • 2 T mayonnaise

Procedure:

  1. Preheat oven to 400.
  2. Mix together your Parmesan, panko, parsley, and salt. 3. Season your grouper with salt, pepper, and garlic. Brush mayo across the top of fish
  3. Coat fish in your Parmesan breading 5. Place in preheated oven for 12-15 minutes, or until fish is flaky.
    While the grouper is in the oven, prepare your sauce.

FOR THE BUERRE BLANC:

  • 1/2 cup butter, cubed • 1 shallot, finely chopped
  • 1/2 cup dry white wine • 1/4 cup white wine vinegar
  • Juice of 1 lemon
  • 1/4 cup heavy cream
  • 1 T basil chiffonade
  • 1 T tomato diced

Procedure:

  1. Melt 1 T of the butter in a saucepan
  2. Add shallot and cook 2 minutes, until translucent
  3. Add wine, vinegar, and lemon juice. Bring to a simmer
  4. Reduce temperature and add heavy cream. Allow sauce to slightly thicken, 2-3 minutes
  5. Slowly add in remaining butter and continue to stir until it has been emulsified.
  6. Stir in basil and tomato.
    Serve immediately