[Sca-cooks] Venison . . .

[James Davis]

I have acquired 5 lbs of venison "pieces" that I wanted to saute' and  
serve over wild and brown rice. My fiancee didn't like my original  
plan for onions and mushrooms. I expect another 5 lbs. of tenderloin  
next week (my local butcher is a hunter, and can't sell the venison,  
even though he has it professionally butchered, so he gives it to  
loyal customers -- it's one of the things I DO like about small-town  
Kentucky).

Any ideas for seasoning and/or sides?

Thanks,

Jared