Quote:
Originally Posted by CraigThompson
Tried a new way for me atleast . Trimmed silver skin off the back strap (only used half of one back strap) . Seasoned it with Cajun seasoning last night and left in frig overnight . Pre heated oven to 375 degrees , put my cast iron skillet on the stove put in canola oil and a healthy table spoon of butter . Once all melted laid the blackstrap on and seared three minutes a side (three sides) . Took the skillet and set it in the stove and backed for 12 minutes . Took out and sliced relatively thin . Venison back strap roast ! Fried taters , mixed vegetables and onion cucumber tomato in vinegar/water rather tastey
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And that's why I love to hunt deer.
Looks great!