Herb-Crusted Rack of Venison

"Visually, it looks stunning. It's got such beautiful finesse because the colors are so attractive. It looks delicious."

"So the cook on the venison, we're looking for mid rare in the center.

 Yeah. Beautiful. That is definitely mid rare. Beautiful. Michael, you've cooked this venison beautifully. And the puree with the onions is delicious. And it's definitely you. You want to play, but with finesse. Exceptional."

"I think for me, the magic lies in the sauce that's so easy to over reduce and get too sweet, and you didn't do that. And it equaled in delicious flavor. But I gotta say, when you expose venison like that, it needs salt. But other than that, good job."

"Michael. For me, I like the primalness of this dish. Me, Hunter, cook for you. Joe. Joe, you like? All kidding aside, I like the puree with the duck fat. I've never tasted anything like that before. Very interesting. The venison, expertly cooked. But this is like 8oz of venison. It's a lot. So you're a little bit out of ratio as far as your crust to meat. But aside from that, a really, really good job."