Here's some of the venison we recently received in trade with one of the neighbors for pickles and other preserves we put up in the summer.
Apparently the neighbors have family with a farm in southern Virginia and have been plying us with venison in exchange for our home-grown produce. What they are most interested in are tomatoes. So this year we will be installing a couple of tomato plants in the garden that they can harvest from any time they like. In the bargain, we get a steady supply of the venison they harvest on the farm.
Call it town meets country.
I didn't do anything special with these venison tenderloin. After defrosting them a few days ago, I just wanted to make sure they got eaten. Season with extra-virgin olive oil, salt and pepper, grill on the Jennaire. I did have some leftover sauce from one meat dish or another to put a smile on that venison when it came to the table. The carrots and parsnips you see in the background are some of those recently harvested from the garden, roasted with thyme. Mashed potatoes round out the picture.
And I still have three portions of that tenderloin left over.