Sauteed Venison

Judge: "The venison looks good. I love the sear on it, but I'm a little bit confused. You sort of pipe those potatoes like little chocolate kisses, and then you just slice raw tomatoes on the plate? It's not the kind of thing you serve with a loin of venison."

Judge: "So the cook on the venison. Cowboy, what have you gone for?"

Al: "I've gone for rare."

Judge: "Medium rare."

Lidia Bastianich: "The venison is cooked nicely. You know, for me, I'm Italian. I love my tomatoes, but they don't go, so that's an off put for me right away. The rest, I would like a little more flavor."

Judge: "I'm sorry, cowboy Al. I'm from Texas, so I appreciate a cowboy more than anybody. But when it comes down to pure cooking, I think your lack of experience in the kitchen is really showing here. You made some meat and potatoes with some very lackluster mushrooms. "