Aged Venison Loin

[Wiley64]

I was fortunate enough to wack a nice 8 this weekend. I let the back straps dry age in the fridge since Friday. Decided to cook some for my hombres tonight since all they had to eat was tag soup.

Very simple recipe, let meat get to room temp. Heat skillet on high with lots of butter. press meat into Montreal Steak seasoning on a plate. Sear until both sides are crispy. Let it rest!! for at least 30 minutes. like revenge, Venison is a dish best served luke warm and juicy as hell.

[ACook]

Man does that look good!!!

[johnpaul]

Best backstrap I've ever had! It was so tender you could cut it with a fork!

[pblaetz]

They look perfect! Nice job!

[crawdaddct]

Blackened back strap, sounds good.

[BWOOD87]

Looks amazing, good work!!

[Arrowflinger84]

mouth watering

[Casey]

I spy brussel sprouts!! That's a meal fit for a king!

[KLAPPER]

Dang!! Looks amazing!

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[pontiac]

THAT is what you use backstrap for.

[brrdnk]

Looks good.

[Mike D]

THAT is what you use backstrap for.

Agreed. I can't believe people chicken fry backstrap. What a waste of good meat.

[R.W.T]

Looks great, that's not exactly considered dry aged lol but non the less I'm sure it was good

[Edward F]

What is your dry age process in the fridge?

[Wiley64]

I literally just keep it dry and expose it to the air in the fridge. in a perfect world I could control humidity in there etc. leaving it in there on a pan exposed to the air for 5-10 days makes a world of difference in tenderness and flavor in my opinion.