I've been doing a bit of Venison around the apartment lately...
1. After processing cut backstrap in half so I don't have to make a full one.
2. Thaw in red wine
3. Bring to room temp and coat in a mixture of parsley, Rosemary, and thyme.
4. Get some butter Piping hot in cast Iron.
5. Cook for a few minutes, finish for 7 minutes at 400*F in the oven.
6. Serve with Butter-Parsley potatoes.
7. Use remaining red wine in bottle for a red wine reduction sauce.
8. Accidentally delete pictures of delicious meal.
Recently my now Wife and I just got back from Cabo on our Honeymoon.
I did no cooking, but the resort did some specialty cooking for us.
1. Catch Fish..
2. Try to figure out how the hell you are going to ship that much fish back to Missouri.
3. Give one set of fillets to a young guy working at the resort.
4. Find a bunch of Canadian friends (see 10) that you've been drinking at the pool with to eat with.
5. Have the resort chef cook remaining two fish instead of paying to have it done in town.
6. Enjoy.
7. Have leftovers when 12 people can't eat 4 full fillets.
8. Come home to KC and wish you were back in Cabo. I think I'll open a bar or something down there.