Venison:
In a sauté pan on medium heat, toast rosemary until golden-brown. Then chop the rosemary into a powder. Mix rosemary, garlic and extra virgin olive oil together and coat venison well in a skillet on medium-high heat with enough oil to coat bottom of the pan. Sear venison until golden-brown. Finish in oven on 375°F until you've reach desired temperature – 125–130°F for medium rare. Allow to rest 3–6 minutes before slicing. Note: Eating game meats like venison cooked more than medium rare makes the gamey flavor more intense.

English peas and morel mushrooms:
In a medium sauce pot, blanch peas in salted water about 4 minutes or until tender. Shock in an ice bath and set aside. Slice mushrooms into rings about 1/4-inch. In skillet, melt butter on medium heat; add morels. Cook for 10 minutes. Remove and strain butter. In a large skillet, sweat garlic and shallots and add peas and mushrooms until hot and finish with cubed butter and stir until butter is completely melted.

Goat cream:
In a medium sauce pot, sweat shallots with garlic and thyme, deglaze with white wine and reduce by half. Add cream and bring to a simmer. Pour warm mixture in a blender and on low, add goat cheeses until smooth and thick.

Kumquat jam:
In a medium sauce pot, combine all ingredients and bring to a simmer. Reduce by half or until mixture begins to look sticky and jam-like. Tip: As jam begins to get very thick, turn heat down by half so that it doesn't burn.