From The Chef’s Table

Fall is finally settling in here at the ranch. This summer in Texas was milder than years past—but still too hot to prepare some of the low-and-slow meals that mark the fall and winter months.

To kick off the season well, I’m sharing a dish that I crave year-round, but tastes best when a slight chill is in the air. When you’ve been a chef as long as I have, it becomes more common to experiment. When I first made this dish, I just took a look at what we had in-house and got to work—and a new favorite was born!

I hope you enjoy it. Let’s make this season one to savor!

Red Wine Marinated Elk Rack Topped With Fabbri Amarena Wild Cherry Demi-Glace

Key Ingredients:

• Fabbri Amarena Cherries
• Elk (harvested off-property)

Cooking Technique:

• Oven-Roasted

Pairs Well With: 

• Old Fashioned
• Cabernet Wine