"For the wild man, I recommend fallow deer, also known as venison," says Strip House (locations in NYC and Vegas) Corporate Executive Chef Michael Vignola. These animals are extremely versatile and delicious; they offer a leaner meat option to traditional beef. “I like to make a spice rub using juniper, pink peppercorns, black pepper, and ground espresso. I then crust the loin and char it rare all around, slice it thin, and serve it carpaccio style," Vignola says.
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