Venison flat irons and backstrap

[msmith]

Deer season is upon us, so I decided to make some room in the freezer. Got out some flatirons and backstrap from last year. Pictured is the backstrap.

Quick, easy, and delicious. Use your favorite seasoning, Dano's, Mowrey's, Weber's, homemade, whatever. Sear on all sides enough to get an internal temp that you like. I like mine MR. Let rest about 15 minutes then serve. I leave the backstrap in chunks then slice after cooking.

Flatirons are one of my favorite cuts. Makes great steak and eggs.

If you use a sweet rub like brown sugar or maple, or not, then a little sriracha on the cold leftovers is amazing. Leftovers make great samwhiches too.

Enjoy

[FinsnFur]

Oh man that looks so good.
Those nice lean slices make the best jerky too

[Hawks Feather]

I haven't had breakfast so those strips look very inviting.