I love venison but seldom find it/ afford it. But I splurged on 2 venison loins from D'Artagnon at the local supermarket (they sell boar, too!), and cooked them up last night: marinated a few hours in olive oil, garlic, pepper; cooked 'em rare on a nice hot cast iron pan with salt, the olive oil marinade (sans garlic) and butter; deglazed pan with a reduction of fresh cooked, strained blackberries and veal demiglace and a knob of butter to thicken. Served with garlic mashed potatoes my foster son made. They melted in the mouth...Just effin' heavenly!!!!