Venison chops, mushroom gravy, blond quinoa

1 Venison chop per person
1 tablespoon olive oil
Place in a saute´ pan, cook at your lowest temperature covered
When you flip them add black pepper
Brown on both sides, still red in the middle
Add 1 teaspoon red table wine
Put the salt on the side, two minutes before serving cook uncovered, high temp, after 1 minute flip, finish and serve

In a saute´ pan add 1 package sliced cremini mushrooms
1/4 cup dried porcini mushrooms
The white part of 8 green onions
2 tablespoons olive oil
2 tablespoons marsala wine
2 tablespoons red table wine
Spices are salt, black pepper, garlic
Cook till the onions are bedraggled
Thicken with roux

1/2 cup quinoa
1 cup water
Cook till the tails are showing
Let settle ten minutes to absorb any remaining water
Transfer to a saute´ pan, add 2 tablespoons olive oil
Cut all the green onion tops into 1/4" long pieces, add to pan
Spices are salt, black pepper, paprika, (don't be shy with the paprika)