Cervena Venison Loin, Rutabaga-Wasabi Purée, Chanterelles, Pickled Rutabaga | Brandon Rice of Ernest

Cervena Venison, Coal-Roasted Sweetpotatoes ‘A La Chapa,' Chimichurri, Salsa Criolla | Chef John Manion of El Che Steakhouse & Bar

Grilled Cervena Venison, Pepperoncini, Broccoli-Artichoke Spoonbread, Italian Bread | Chef Susan Spicer of Rosedale

Spiced Salt Dough and Braised Red Cabbage | Chef George Mendes of Veranda

Cervena Venison, Pear Chutney, Green Tomato Relish, Mustard, Pickled Cabbage, Crispy Garlic Chips | Chef Charlie Brooks of Sunday Vinyl

Swiss Chard, Piquillo Peppers, Red Radish, and Toasted Barley | Chef Matt Bolus of The 404 Kitchen

Braised Shallots, Red Cabbage, and Sauce Perigourdine | Chef Ryan Ratino of Bresca

Egg Yolk, Smoked Aïoli, Juniper, Dried Cherries, Fried Shallots, and Ciabatta | Chef Matt Ford of Billy Can Can

Venison Burnt Ends, Cajun Spices, Boiled Peanut Etouffee, and Toasted Pecan-Popcorn Rice | Chef Nathanial Zimet of Boucherie

Shiso Powder, Koji Mousseline, Venison Takoyaki, Braised Daikon, Mushroom, Caviar Butter | Chef Ricardo Heredia of Salted Pig American BBQ

California Venison, Pork Fat, Shallots, California Walnuts, and Bay Leaf | Charcutier John Harley Richter of Verjus

Cervena Venison, Ground Mushrooms, Cucumber-Wasabi Raita, Bourbon-Habanero Hoisin Sauce, Emmi Roth Raclette, Le Grand Cru, Onion Focaccia | Chef Elizabeth Falkner of Falk Yeah! Productions

Grilled Trumpet Mushrooms, Tokyo Turnips, Pickled Pear, Yuzu Kosho Onions, Aïoli, Smoked Onion Oil, Pumpernickel Chips | Chef Jimmy Papadopoulos of Bellemore

Butcher Nate Singer of Blackbelly Market