Venison strip-loin again

Another miserable day weather wise :-( Hence, another exciting dinner Blip! Pan seared venison strip-loin steak with boiled potatoes and peas. The venison was seared in a little olive oil with no seasoning at all and then left to rest in a warm oven for a while, it was perfectly cooked (in my opinion) very tender and juicy. The sauce is mustard (Dijon) and honey with Apple liqueur, which worked quite well it was sweet, which works quite well with venison but had a tangy nip to it from the mustard.