D’Artagnan Foods never cease to amaze with their inspiring (and delicious) Instagram feed of dishes, produced by chefs who they supply. We’ve compiled two recent venison posts, examples of how our product is plated when cooked to the highest of standards. Perhaps some inspiration for your next venison dish? First is a wood-roasted D'Artagnan Cervena venison loin with vegetables and espresso-charred onion sauce. This masterpiece was created at the Italian restaurant Potente Houston (in downtown Houston), headed by Head Chef Danny Trace: You can check out their full menu here for more of their fantastic dishes! Next up is this aged D'Artagnan venison loin, with red beets, matsutake mushrooms and red wine bordelaise. Yum! This dish is served at Rootstock Bar in Chicago, by Executive Chef Trevor Fleming. Take a look at their menu here and you’ll see that venison loin is on their everyday dinner line up. If any of our community has cooked up some amazing venison dishes, we’d love for you to share them with us! Feel free to post an article here, on the Community Forum or, if you're posting to Instagram, don’t forget to us use the hashtag #mountainrivervenison !