Mountain Goat Backstrap with Carrots and Sage

Utah cooking is at its best when it stays spare, steady, and clear about the cut in front of it. This version uses Carrots and Sage and a pan roast 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 Carrots
6 Sage leaves
Optional: 1 small Onions
1 tablespoon butter

Trim and season the Mountain Goat Backstrap while you prep the Carrots and Sage.
Set up the pan, pot, or oven before you start cooking so the timing stays calm once the protein goes down.
Start with hard color in the pan, then finish with gentler heat so the inside lands where it should.
Fold in the Carrots and Sage 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.

Resting matters here; slice too early and the board gets the best part. Leftovers keep best when cooled quickly and packed shallow; Utah meals built around Mountain Goat Backstrap are usually stronger on day one than after repeated reheats.