re: My first deer

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Would love that recipe. Need my email?

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if the OB doesn't object, I'll share the recipe with all my brothers to enjoy

lightly coat medallions (or sliced backstrap) with olive oil and fresh cracked black pepper corn
heat iron skillet on med/high , add 2 Tblspns butter and 2 Tblspns canola oil
place medallions into hot skillet and sear all sides until desired taste (rare, med. rare, etc...) . won't take long

remove meat, add 1 cup heavy whipping cream and 1 Tblspn creole mustard to skillet - stir and cook over medium heat , cook down till sauce thickens. Then add capers (optional) and 1 Tblspn of butter until butter melts. Season with Ragin Blaze Cajun seasoning, Drizzle sauce over medallions or sliced backstrap