Marinated Venison Chops and Roasted Potatoes

I marinated venison chops in orange juice, lime juice, peanut butter, 2 crushed cayenne peppers, salt and pepper for 6 or 7 hours, then pan fried them. They were very good but were missing something. Probably needed more spice and/or salt, or maybe less orange and more lime.

To go along with it, I made oven roasted potatoes. I tried a hybrid of some advice I recently got from a friend and a recipe I saw on Jamie Oliver At Home. I really like oven roasted potatoes:

Cut in bite-size pieces, coat lightly in oil and spices, roast in 450°F oven for 40-45 minutes, turning once or twice.

So when a friend suggested that if I parboil the potatoes first, they'll turn out extra crispy, I wanted to give it a try. I also wanted to try Jamie Olivers roasted potatoes in balsamic vinegar. He made typical roasted potatoes with onions and garlic but he added about half a bottle of balsamic vinegar and they turned out black but not burnt.

I combined my new technique with Jamie's recipe and the potatoes turned out great. The balsamic turns black and delicious. The only thing is that because of all the vinegar, the potatoes didn't really get crispy. I'll have to try again with just oil, salt and pepper.

I also had honey and orange glazed carrots. I just followed the recipe on the back of the bag of frozen carrots. They were good but could have used some ginger and maybe more pepper. They were just a bit too sweet.