Sauteed-De-Deer Backstrap

1. 1

   Cut backstrap into 1/4-inch thick fillets.

2. 2

   Season with Cajun seasoning and fresh black pepper. Put flour in 1 gallon bag.

3. 3

   Add seasoned meat and shake.

4. 4

   Heat peanut oil in nonstick frying pan. Saute meat on both sides (2 minutes per slice).

5. 5

   Put meat aside in ovensafe stoneware 2-quart pot. Pour off excess oil and make gravy using drippings, water, flour mixture and onions.

6. 6

   Pour this over meat in stoneware pot. Add mushrooms (sliced), mushroom soup and wine. Cover roast

7. 7

   and bake at 350u00b0 for 90 minutes. Serve with steamed rice or mashed potatoes.

8. 8

   Beef round steak may be substituted.

* Per serving · 4 servings · Values may vary.

No additional tips available.