Venison Backstraps.

[STIKNSTRINGBOW]

I had a great week!
Visited my cousin that lives in Suquamish on the 2nd of July and cooked ground pork smash burgers with sweet onion and provalone on the Blackstone.
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Bought some fireworks the next day.
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In conversation, the subject of clams came up and they offered me some geoduck, for FREE!
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I said "sure, whatever you want to give me"
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I was gifted +/- 15# of frozen geoduck in vacuum bags.
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Commercial packaging.
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This caused me to need to put it in the freezer.
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I had backstrap in there from a doe I got last year, so I figured it was time to cook it..
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I used Weber "Chicago Steak" seasoning.
Good coat on the outside and wrapped it in bacon.
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10 minutes a side, until it hit 120°, let it rest for 10 minutes.
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[STIKNSTRINGBOW]

After the 10 minute rest, we were eating!

[STIKNSTRINGBOW]

It must have smelled good, the backyard deer came to investigate..

[wadu1]

I didn't see an invitation  :'(, must not be on your nice list.   

[STIKNSTRINGBOW]

Slicing up the leftovers..

[STIKNSTRINGBOW]

I didn't see an invitation  :'(, must not be on your nice list.   

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Maybe when I do fritters and chowder with those clams..
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..

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[pianoman9701]

Boy, doesn't that all look great. With the geoduck, did they keep the siphons? I've eaten siphon raw, sliced thin with lime juice and salt. It's phenomenal.

[STIKNSTRINGBOW]

Boy, doesn't that all look great. With the geoduck, did they keep the siphons? I've eaten siphon raw, sliced thin with lime juice and salt. It's phenomenal.

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They removed the shells and gutsack, that's pure meat.

[hunter399]

Looks great. 👍🤤