Prepwork for Thursday Luncheon

[CraigThompson]

We’re having the usual Christmas luncheon at the shop Thursday . This year one of the main course dishes will be venison backstrap roast . So I wanted to get it seasoned tonight so it had all day Wednesday and Wednesday night to take in the seasoning before I cook Thursday morning . I’ve got four big slabs to cook for the luncheon but I took a piece I usually trim away and discard and had for dinner tonight . I like Cajun seasoning so that’s what I typically use and tonight was no different . Got my cast iron skillet heated up and butter melted on top the stove two minutes on each side and into the oven for six minutes at 375 . Took it out and had pork n beans , pineapple and cheddar cheese . Was rather tastey if I say so myself :whistle:

[CraigThompson]

Naturally Thursday to bake those larger pieces they’ll stay in longer than six minutes !

[Daryl Corona]

And that's why I hunt deer. Yum!

[Mike Koneski]

All you need is a Traeger and you'll be set!! :corn:

[CraigThompson]

All you need is a Traeger and you'll be set!! :corn:

The 2 minutes a side in the skillet then 6-12 minutes in the oven is a breeze . Simplicity in cooking is a definite plus . Now with that being said I’d like to stack about half a dozen slicks (doe) up for the freezer . And optimum would be to brain them all so the hearts aren’t blown to heck . The backstraps the fish and the heart are my favs , the rest for stew or burger/sausage :cool:

[Joe Dreisch]

Wrap those bad boys in bacon. Pan fry (cast iron) until bacon is done. Loin will be lovely rare inside. Slice like a loaf of bread and enjoy!!

[Mike Koneski]

Craig, save some for July!! :eek: