So, thanks to my dad's penchant for hunting, Amazon's "Search Inside This Book" function, and Mark Bittman's How to Cook Everything, I just had easily the best non-dessert meal I've ever made: Pan-Seared Venison with Red Wine Sauce.

I took a picture to prove it, and since I've got plenty of bandwidth I've decided to post it. I'm very sorry if these giant gobs of meat in what looks very much like blood seem a little disgusting, but they were very delicious.





The recipe also included tarragon. Am I the only one who gets excited when using a spice for the first time? I felt just like Marge in that one episode of The Simpsons: "Oooo, I've always wanted to use rosemary in something!"