We took a page out of the Fat of the Land blog from this recipe and made Venison Backstrap Medallion in Pan Sauce with Spelt, Chanterelles and Mascarpone. It may have been better if we had chives to garnish and we couldn't figure out why our spelt was so white compared to the FoTL blog. But apparently, you can make your own mascarpone from cream and tartaric acid. We'll look into that soon!
PS: We swear that we had vegetables...
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