Chef Vaughan at Amisfield takes “wild” dining to a whole new level, serving wapiti deer nestled within its own antlers. 🦌🤯 His approach goes beyond farm-to-table, working exclusively with wild game to honor both the ingredients and the ecosystems they come from. Sourced from the pristine wilderness of Fiordland, New Zealand, the wapiti – a giant elk – is dry aged for 90 days, then combined with a smoked pastrami made from its heart and liver. Served on a French sorrel leaf with native grains, it’s eaten like a taco. 🌮 Would you try it? 🤷🏽♂️ #fyp #foryou #amisfield #nz #newzealand #foodporn #food
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