Backstrap with Pepper Gravy

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.

Back Strap and Peppers

Backstrap with Pepper Gravy

Cook Time: 20 minutes

Yield: Serves 2


  • 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)


  1. Cover backstrap slices with a mixture of wine and Worcestershire. Let marinate for at least 2 hours.
  2. Add oil to a large skillet, saute peppers, olives, ginger, and 2 tsp onion powder. Cook until peppers are done. Remove and set aside.
  3. In a small container, combine flour, salt, pepper, and 2 tsp onion powder. Set aside.
  4. Remove meat from marinade, and reserve marinade. Pat meat dry. Add balsamic to marinade.
  5. Heat skillet to fry meat, add oil, if needed.
  6. Dust meat slices with flour mixture. Fry until brown on both sides. Remove from pan, and lower heat.
  7. 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.
  8. Serve meat with pepper / olive mixture, and gravy.