Venison Three Ways

Bought an expensive cut of venison while Kara's gone (she won't eat it) and decided to stretch it out by preparing it differently each night. The first was the best, though I didn't cook the thick cut of meat perfectly until the last one.

My own words in the dorky one-sentence reviews of the original recipe names.

Grilled Venison with Braised Red Cabbage and Mashed Potatoes

Plays off the sugar and vinegar treatment of the cabbage with a sweet oniony gravy, balanced by the potatoes and meat.

Venison Medallions with Wilted Spinach Salad

Overnight marination in red wine, lentils, and spinach highlight the rustic quality of the meat.

Grilled Venison Medallions with Wild Mushroom Tomato Bordelaise

Mushrooms slow cooked in red wine and beef broth bring out the venison's earthiness.