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I usuall pan fry in large cast iron skillet. Mince up a bunch of garlic, melt some butter in the pan, throw in garlic and maybe some onion if I'm feeling froggy. Butterfly back strap about 3/4"-1" thick, season with salt and pepper and then cook in butter and garlic until med. rare. Serve with rice with garlic butter from pan poured over top. Absolutely my favorite way to eat venison. Great now I'm hungry.
Stu
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