Cast Iron Venison Back Strap

The back strap is onf of the most desireable and forgiving cut for a first-timer. High heat, short cook, rest it properly. Here's the field version.

1 Pat the back strap dry and season aggressively with salt, pepper, and garlic powder. Let it sit at room temp for 20 minutes while the fire builds.

2 Get your cast iron screaming hot on the stove or directly over coals if you’re cooking over a campfie — not flame. Add a tablespoon of tallow or butter and sear 2–3 minutes per side until a dark crust forms.

3 Pull it off heat at 125°F internal. Rest 8 minutes tented in foil. Slice against the grain. Finish with flaky salt and a squeeze of lemon.