Last year's back strap medallions

Looks good!

Nice!

The million dollar question, what did you marinade them in?

Nom Nomz!

Try adding a little acid, either balsamic or onion juice. Brush them with honey or real maple syrup, and get the pan hotter to sear/caramelize the glaze. You'll get the same rare center with a nice crispy sear on the outside.

I used to fix all my backstrap that way.
Until I tried it stuffed with sautéed onion and mushroom and crumbled bacon with cream cheese, wrapped in bacon, dusted with dry rub, and then cooked in the smoker. (Lid off last 10 minutes to crisp the bacon wrap).
If I did medallions I usually cut them 1.5” thick and wrapped with bacon around it.

daniel craig said:

Worcestershire sauce, olive oil, soy sauce, splash of brown sugar.

Click to expand...

Sounds teriyaki-ish!

Im jealous LOL

Havent put a deer in freezer last 2 yrs.

Buddy felt sorry for me and gave me one of the inners off his buck last season.

Stuff is like gold and im not a chef, also outt of practice LOL

Ymmmmmmm