Caramelized Venison with Poblano Pepper and Eggplant

Tuscan-inspired comfort food: tender venison paired with poblano pepper and eggplant and sushi rice, finished with chervil and lovage and a hit of cumin and allspice. 1. Pat the venison dry and season with salt, cumin and allspice. 2. Heat margarine in a heavy pan and sauté the venison until it develops a deep golden crust, about 16 minutes. 3. Add poblano pepper and eggplant to the pan and cook until just tender, stirring in chervil and lovage for fragrance. 4. Cook the sushi rice separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.