Mountain Goat Backstrap with Onions and Thyme

Oregon cooking favors cleaner herb work, gentler fish handling, and ingredients that keep some freshness in the finish. This version uses Onions and Thyme and a cast iron sear finish so the Mountain Goat Backstrap stays central instead of getting buried under the rest of the plate.

1 1/2 to 2 pounds Mountain Goat Backstrap
Kosher salt
Black pepper
Neutral oil or rendered fat
1 to 2 cups Onions
2 sprigs fresh Thyme
Optional: 1 small Garlic
2 tablespoons butter

Trim and season the Mountain Goat Backstrap while you prep the Onions and Thyme.
Set up the pan, pot, or oven before you start cooking so the timing stays calm once the protein goes down.
Heat a heavy skillet until it is properly hot, then sear the Mountain Goat Backstrap just long enough to build a crust without losing the center.
Fold in the Onions and Thyme at the right point so they support the cut instead of dissolving into the background.
Rest or hold the protein briefly, then serve while the pan juices or broth still feel connected to the plate.

Better hot and fast than even slightly overdone. Leftovers keep best when cooled quickly and packed shallow; Oregon meals built around Mountain Goat Backstrap are usually stronger on day one than after repeated reheats.