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Eating "Green"

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JW_Halverson:
My mid day meal was very eco-friendly.  Everything was organic, free range-of sorts, and perfectly delicious. 

Starting with a 7 inch section of Black Hills whitetail buck backstrap with treatment of a bit of common salt and some fresh ground black pepper:


Apply a little black cast iron skillet action with a dab of clarified butter to seal the deal.  Three minutes per side on very high heat:

Let stand 5 minutes, slice across the grain.  Serve with fresh garden tomatoes and grilled corn on the cob:


Low fat, low in bad cholesterol, light on the salt, light on the carbs (the corn has some), and just about as good as it gets.  Simple can be sublime.

Pat B:
I'd have to take a nap if I ate that for lunch.   Venison backstrap and cast-iron, a perfect match. I use the same size skillet for back straps also. Try deglazing the skillet with some broth, add a shot of bourbon, some heavy cream. Reduce by half and pour it over the venison medallions.   ;)

JW_Halverson:
I deglaze the pan and save the drippings to add to soups and stews.  I'm not one to need much sauce over these medallions, getting so I wont even use garlic or herbs on them beyond salt and pepper.

chamookman:
Man - does that look good ! Just the way I like My Venison - very close to Tartar. Bob

PEARL DRUMS:
Looks really good, but shame on you for having half a strap left in August! Ive been out since May!

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