I sliced a venison back strap into medallions. Cooked them in the oven at 400, resting on a pile of thin sliced onions. Seasoned with Kosher salt, fresh ground pepper, and French Savory. Dash of olive oil. Big pot of red beans and rice on the side. My favorite salad as well. Regular lettuce, Feta cheese, and 1000 Islands dressing.
