The tried and true most desired cut of venison is the backstrap or "tenderloin" This cut is a muscle that runs along either side of the spine and basically has little to no movement resulting in a very tender piece of meat. This recipe is so simple but rewarding. When eating any meat, if cooked properly you should enjoy the flavors of the meat and how it was cooked.
Ingredients:
1 Venison back strap cut in half (about 2 -8inch pieces)
Olive oil
1 tbsp Salt
1 tbsp Pepper
1 tbsp onion powder
1 tbsp garlic powder
1 teaspoon oregano
1large cast iron skillet or heavy fry pan
Directions:
Trim any silver skin or fatty area from the back strap and rinse.
Coat back strap in olive oil
Combine all dry ingredients together and sprinkle on backstop, coating all sides with mixture.
Pre heat cast iron pan on med-high heat with olive oil
Place back strap into pan and sear all sides to create a crust.
lower heat to med - low and cook for 3 minutes on both sides or until internal temperature is 134 degrees
Remove and let rest for 10 minutes for a perfectly cooked medium rare venison backslap.
Shown with chimichurri sauce and served over rice and garlic bread.
Works great as leftovers with eggs!