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Et Voila—Venison Stew
November 26, 2014
This Palisades’ Belgian restaurant’s got game. Literally. Chef/Owner Claudio Pirollo debuted a game menu this month just in time for colder temps. The star is his venison stew. A venison leg is cut and marinated in red wine and spices for 48 hours before being served with a wintery side like black trumpet mushrooms and chestnut papardelle or onion-studded spätzle served in a mini crock pot.
