I used this recipe for the venison: http://www.epicurious.com/recipes/food/views/Pan-Seared-Venison-with-Rosemary-and-Dried-Cherries-104558
It was nice. I don't like sweet sauces for meat that much, but this was more tang and sweet.
I made a slightly modified version of the sweet potatoes by using jarred chipotle powder, and the results were not as good, but acceptable. I sauteed red onion and roasted garlic in olive oil until the onion was soft. Then I put a whole bag of spinach in, covered, and walked away. I topped it with a little boursin I had in the fridge. It might have been the highlight of the meal, except the Vina Borgia was nice and spicy.