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My son brought over lobsters that he caught down in the Keys, and a very nice Venison loin from opening day of bow season.
I cut the venison in medallions, and wrapped them in thick cut country bacon. Used the Rick Menefee group buy knife to cut the meat. Cooked the venison medallions outdoors, on an oak fire in my fire pit cooking center.
The lobsters I fluffed, and broiled with butter, paprika and lemon. Served steamed broccoli, and made whipped sweet potatoes with garlic. The veggies were from the lad's garden. Shared a bottle of Trader Joe Shiraz with the meal, along with a green salad.
My wife said it was the best meal she has eaten in months.