James' #FieldToFork Monday: I don't cook much, but when I do, it's deer back strap. Em and I wouldn't turn down a trophy buck, but our family loves melt in your mouth doe meat. Check it out:
Start with a cast iron skillet. Cook bacon in the skillet until it is about halfway done. Remove it from the pan. Add 3/4 of a stick of butter to the bacon grease. Make small slits on one side of the back strap. Sear both sides of back strap, starting with the slit side down. Once both sides are seared, remove it from the pan. Preheat oven to 350 degrees. Wrap the back strap in the partially cooked bacon and place it back in the skillet. Place the skillet in the oven uncovered, and cook until internal temp is between 130-140 degrees. Let the meat rest and cut it against the grain. Enjoy!