This venison prosciutto is a reminder of a season long past, and how our perspectives and expectations can change. It’s texturally perfect, slicing as nicely as any Italian or Spanish ham I have ever put a knife to.
We’re throwing down, and we want you to come. Five courses of wild game, fish, and foraged ingredients. Beer pairings, cocktail hour, wild game h’or d’oeuvres, & exclusive auction, all in collaboration with Devil’s Backbone Brewing Company. You in?