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Valley residents savor venison feast tale from Elisafon
The piece reports Eliot Elisafon from Life Magazine prepared a venison dish for a production crew. He marinated elk meat with red wine and aromatics, browned it, flambéed with cognac, simmered in stock, and finished with a butter flour sauce enriched with current jelly and veal stock. The dish was served with noodles and salad and sturdy red wine.
MENTIONED IN THIS ARTICLE
Valley
Willie Williams
Harlingen Tuberculosis Hospital
Valley Sportsmen Club
Eliot Elisafon
Life Magazine
World - Traveler
Art