This is fresh perch given to my wife from some local fisherman as she walked the dog by the bridge, and fresh venison backstrap which I happened to shoot and prepare. My wife Ashlee sauteed the perch, which is small and delicate, in lemon, white wine and butter. I seared the venison in a cast iron skillet using olive oil and finished it in the oven. It is lightly coated in my own dry-rub, careful not to mask the natural flavor of the meat. So good. Ashlee did the veggies and sides as well.