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devil duck

pre-Thanksgiving dinner

Venison backstrap in a cognac-mustard-cream reduction sauce. And asparagus with lemon butter. Yum.

Venison backstrap is quite expensive, so I think this is the first time we've ever cooked it. It's not going to be a once-a-week sort of dish, but definitely a keeper.

[ETA: On the other hand, the cost of ingredients for this very spiffy meal was less than it would have cost for the two of us to dine less memorably at Outback or Dallas BBQ.]