Pepper crusted venison backstrap!

This stuff is sooooooo good and easy to make, I just had to throw it out there for anybody that is looking for something a bit different.

Start with a backstrap cut into thirds. trim EVERYTHING that is white or silver off the backstrap till you have a chunk of lean red meat left.

Pat the meat dry with a paper towel.

Lightly sprinkle the meat with seasoned salt and then completely cover the meat with Lawry's Seasoned pepper. It will look like this:

   

Then put about 1/4" olive oil in a pan and get it as hot as you can without catching it on fire!                I do this on a fish fryer on my back porch because it will really smoke up the house.

Next put the pieces of meat in the pan and blacken the outside of the meat. Do every side of the meat and the ends. The total cooking time will not be more than about 4 or 5 minutes.

Then pull the meat and let it rest for 5-10 minutes while you get everything else ready.

Then just eat and enjoy!

   

Sorry for the crappy pic! I did not know it was like that till after the meat was all devoured!

This stuff is better than any steak house in town!

Bisch

[Traditional-Archer]

Thanks for sharing Bisch, That looks awesome. I will have to give this a try, I'M always looking for a new way to make a good deer steak.    

[meathead]

That's what my supper plate looked like tonight. Well almost I had a baked potato instead of smashed. That is a meal that is hard to beat.

[Jack Hoyt 75]

YUM!  Going to try this soon!

[Bryan pinick]

That looks awesome!