Backstrap!

Venison is pretty much a staple in our house (along side crappie of course), cleaned out the veggie drawer and roasted'em up with a side of rice. I like to get a cast iron pan super hot, sear your pre seasoned venison on both sides 1-2 minutes, then into the oven for about 7 minutes, pull it out and rest in the cast iron for another 5 and then to the cutting board for another 5 minutes, tented on both rests. Works perfectly every time. Attachment 503619Attachment 503619Attachment 503620


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Not sure what happened to the pictures out of orderAttachment 503621


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Looks good

Yum!!


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It's OK, all of it looks good to me.

Cooked just the way I like it. Awesome looking meal.

not many folks know how to cook a backstrap , if it ain't bleeding a bit when done , ya likely ruined it ....
KABOOM bro :highfive

Always good

Quote:

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Originally Posted by Ketchn

not many folks know how to cook a backstrap , if it ain't bleeding a bit when done , ya likely ruined it ....
KABOOM bro :highfive

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Yes! I have had to teach and convert many a soul on cooking venison that grew up eating (and hating) there uncles crucified game meat. When it looks rare it's done! And so delicious.


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Quote:

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Originally Posted by wc870

Yes! I have had to teach and convert many a soul on cooking venison that grew up eating (and hating) there uncles crucified game meat. When it looks rare it's done! And so delicious.


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and a lil bit past rare and its way over done .....if you know you know