Blackened Backstrap Medallions

This has got to be one of my favorite ways to cook backstrap.  Be sure to do this one right, or it won't come out as well as it should.  Always use a cast iron skillet, real butter, and do your cooking outside over a hot flame. 

I use the base of my turkey fryer to heat my skillet.  The skillet fits perfectly on the base, and the flame level is easy to control.

For my seasoning, I prefer Astor Cajun Blackening Seasoning, which is available from Winn-Dixie grocery stores.  You can substitute the spice of your choice in this recipe.
 
Ingredients
  • One venison backstrap
  • 2 tbsp butter
  • Cajun blackening seasoning
Cut the backstrap into 1 inch thick medallions.  Although you can go a little thicker if you like, one inch seems to work the best.  Heavily coat both sides of each medallion with your Cajun Blackening Seasoning.

Put your skillet on the flame and let it get quite hot.  When the skillet is heated, drop the butter in and stir it around so that the whole skillet is coated.  Place each medallion in the skillet.  Be careful, it will smoke heavily and will likely splatter hot butter. 

When the medallions are sufficiently blackened on one side, turn them over and repeat.  The outsides should be dark brown to black, while the insides should remain medium rare.

Remove from skillet and serve hot.