Dry aged venison loin steaks

Tonights dinner:

I dry aged a couple of venison steaks gently seasoned them with cracked black pepper, salt, brown sugar and a touch of cayan.

Served it with sweat potato fries and garlic and orange marmalade carrots. Paired with a 2008 Koyle Reserva Chilean Syrah. Complimented nicely with it's spicy notes with the steak rub.

For dessert a chocolate, banana nut fritter.