 Today we're going to cook some venison, stir-fried, just throw some olive oil. To the meat we're going to season it with salt and pepper and some herbs. Then we're going to throw some vegetables. We have potatoes, zucchini, rainbow carrots, and mushrooms. We're going to cook this meat on the red side because it's real lean. This is going to be topped with a covernate sauce. The sauce is a covernate wine garlic, butter, and a flour tube. A thin scab is going to like this. All right, I got to try some of Chef Juan's venison. You know what? It's cooked perfectly. The sauce doesn't overpower the venison. Chef Juan, we've had him on the show before. He cooked duck last time. Didn't do me wrong with the venison. Get to Michael David Winery in Lodi, California.