I received the picture that was taken during the meal and was too eager to share it to wait for me to do a real write up. Venison medallions with a pan sauce made from the juices of the tenderloin and garlic, roasted asparagus served cold, and roasted red potatoes.
But just one picture seemed kind of paltry, so I am including the picture of the venison stew that I made on Tuesday with the leftover meat. This was a very basic stew. I relied upon the quality of the meat to carry the day.
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