Venison and roasted veg

A few nights ago at yoga I ran into my friend Marcy (hi, Marcy!) She said that she wants to know what I've been eating, so Marcy, I've been eating a lot of this.

A venison chop with a crushed juniper berry and red wine pan sauce. Nary a meal goes by when I don't heap half of my plate high with vegetables, and this meal was no exception. I roasted broccoli, zucchini, and carrots in vegetable oil and sprinkled them with my beloved Maldon salt, black pepper, and a touch of cayenne. Want to know why I prefer vegetable oil over olive oil while roasting? I'll tell you. Olive oil will burn. Save it for something else.

With that, I'm heading North for a few days in hopes that my hunter hunts up another deer. With the way we have been going through these chops (so lean! so good for you! so easy to prepare and hard to screw up!), we're going to need another Bambi.