What makes this recipe special is the venison is basted with an apple-cinnamon cider, giving the peppery character of the venison a deeply autumnal flavor.
Recipes from The Blackberry Farm Cookbook
Nestled in the blue mists of Tennessee’s Smoky Mountains, the 10,000-acre bucolic refuge of Blackberry Farm houses a top-rated small inn with one of the premier farm-to-table restaurants in the country. This sumptuous cookbook offers a collection of recipes that are as inspired by the traditional rustic cooking of the mountainous south as they are by a fresh, contemporary, artistic sensibility. Some of the dishes are robust, others are astonishingly light, all are full of heart and surprise and flavor — and all are well within the reach of the home cook.
Roasted Hen-of-the-Woods with Corn Pudding
This corn pudding is rich and sweet and ably balanced by the earthiness of mushrooms. Steak optional.