Deer backstrap is a favorite of mine, but I’m tired of preparing it the same way every time I cook it. This recipe makes you feel special! I served it with Green Chile Mashed Potatoes.
If you happen to like calf liver, this is a great way to prepare it, too. You’ll want to simmer it in the sauce (add broth, if you need to), until it’s tender.
Backstrap with Pepper Gravy
- 1 lb backstrap, sliced into pieces
- 2 cups (not sweet) red wine
- 1 TBSP Worcestershire
- 2 TBSP extra virgin olive oil
- 1 1/2 cups slices yellow, red, and / or green bell peppers
- 8-10 large pickled sweet cherry peppers, stem and seeds removed, sliced
- 2/3 cup calamata olives
- 1 TBSP grated ginger (optional)
- 2 tsp granulated onion powder (or add sliced fresh onion)
- 1/2 cup flour or potato starch (for gluten free)
- Salt and pepper
- 2 tsp onion powder
- 2 TBSP balsamic vinegar
- Beef broth (optional)
- Cover backstrap slices with a mixture of wine and Worcestershire. Let marinate for at least 2 hours.
- Add oil to a large skillet, saute peppers, olives, ginger, and 2 tsp onion powder. Cook until peppers are done. Remove and set aside.
- In a small container, combine flour, salt, pepper, and 2 tsp onion powder. Set aside.
- Remove meat from marinade, and reserve marinade. Pat meat dry. Add balsamic to marinade.
- Heat skillet to fry meat, add oil, if needed.
- Dust meat slices with flour mixture. Fry until brown on both sides. Remove from pan, and lower heat.
- Stir 2 TBSP of flour (or leftover flour mixture) into oil in the pan. Stir in reserved marinade. Continue cooking to form a sauce or a gravy.
- Serve meat with pepper / olive mixture, and gravy.