Rack of venison, with the fat. Aged two weeks in the fridge after killing.
Only salt and pepper, seared off, fat side down to start. Once browned up, into a 400 degree oven to come up to temp, fat side up to baste the meat as it renders. Rested for about 20 minutes afterwards.
It came out superb, 130 degrees in the middle after resting, and fed six people - two of whom had never had white-tailed deer. Served family style on the cutting board. I could have easily seared off each deer lollipop for that extra nice crust, but I don't mind showing the colour.
In my opinion, the fatty bit on top was the best tasting part of the whole chop. No complaints from our four guests, and all considered it nothing near "gamey" tasting.
The pairing rack from the other side is in the freezer, but trimmed down to just the backstrap bit and bones with no fat (so the fat doesn't go off and spoil it). I will season that one a lot more with herbs and spice, and probably butter baste it. That will be an interesting comparison.