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Recipes - Venison

Recipes courtesy of Chef Jeff Van Geest, Executive Chef - Miradoro at Tinhorn Creek, Oliver BC.


250g fresh venison brains

2 tbsp unsalted butter

1 shallot - diced

1 sprig of thyme

30 ml sherry

Kosher salt and fresh cracked black pepper to taste

Heat a saute pan on medium heat

Pat brains dry with a paper towel

Add butter to pan, melt

Add shallots, sweat for 30 seconds or so

Add brains and thyme and saute for about 1 minute


Deglaze with sherry

Place contents of pan into a blender and puree. Pass through a fine mesh strainer to remove any lumps.

Adjust seasoning.

Spread on small pieces of toasted, good quality, rustic bread.


2 whole venison racks - loin cleaned up nicely, chine bones off, sinew removed, thin fat cap, and bones frenched

1/4 cup dijon stard

1/2 cup chopped parsley

2 cloves garlic

kosher salt and fresh cracked black pepper to taste

2 pounds nugget potatoes, cooked

1 lb baby carrots, cleaned and peeled if skin is bitter

1 lb parsnips cut into long strips

6 shallots - peeled and halved

1/4 cup olive oil

8 sprigs thyme

6 sage leaves


Preheat oven to 450 degrees F.

Make a paste of the mustard, parsley and garlic in a food processor

Place the racks end to end with the bones curving in the same direction and tie the ends that are touching together around the bones with butchers twine

Pull the outside ends of the racks around to meet, forming a circle with the bones of the rack curving out from the circle

Tie these two ends together

Place the crown roast in a roasting pan

Season the venison racks and rub the paste onto the meat

Mix the root vegetables and shallots together in a bowl with the olive oil. Season and add thyme and sage

Place in the oven and immediately drop temperature to 325 degrees F. Roast for approximately 15 minutes and check internal temperature at the thickest point. It should be about 125 degrees F. If not there yet, let it roast for longer until you reach that temp

When done, remove from the oven, cover in foil and let rest somewhere warm for about 30 minutes. Carve the roast at the table for dramatic effect!

Serve with sides of the roasted veg.