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
