This is an excellent dinner if you have an access to venison tenderloin: i fortunately almost never had a problem to find it at Wegmans. The recipe comes from Food&Wine and is available on their web site.
Basically you quickly marinade cubed venison loin in garlic, spanish smoked paprika (aka pimenton) and olive oil, and then broil, matter of minutes. The venison meat has a wonderful texture and kebobs show case it perfectly. The sides tonight were boiled carnaroli (with a splash of arbequina olive oil) and pan roasted hen of the woods mushrooms. With assorted salad leaves and mango wedges sprinkled with maldon salt and chipotle chile powder.