With backstrap, less is more. Dry it well, cut it thin or pound it thin, and let it sit at room temperature about an hour before cooking. And really, if you want it to be delicious, cook it in bacon fat!
Deer Backstrap with Dijon Gravy
Ingredients
- 3-4 TBSP bacon fat
- 1 lb deer backstrap, dried and sliced into thin medallions
- Frankly Delicious seasoning (all purpose seasoning)
- 2 TBSP flour
- 1 tsp dijon mustard
- 1 TBSP capers
- Heavy cream
- Frankly Delicious
- 1/2 tsp Worcestershire (optional)
- Beef stock (optional)
Gravy
Instructions
- Heat bacon fat in a large skillet on medium high heat.
- Season deer medallions and sear on both sides. Be careful not to overcook, and don't crowd pan.
- Remove meat to a plate when done. Leave 2 TBSP fat in pan and stir in flour. Add mustard and capers, then stir in cream to make a gravy or sauce. Add enough cream (and stock, for lighter gravy) to your desired thickness.
- Season gravy and serve with backstrap.
This sounds delicious, Lanie! We still have some backstrap to cook, and I would love to learn new ways to cook it. Questions: When you say bacon fat, are you refering to bacon grease that is left after cooking it in a skillet? If so, how do you store it for later use? One more 🙂 … Is there another gravy that you would suggest for the backstrap? Mac isn’t crazy about dijon mustard. Thank you! Hope y’all have a great weekend! Christy
That’s it Christy, the fat left in the pan after cooking bacon. I usually bake bacon, then pour the fat into a jar and store in fridge. You could just make a gravy like you would for beef, or cook the bacon and use that skillet to make the gravy. Saute onion, then chop the bacon and return it to the pan with wine, reduce and add cream, Worcestershire, and whatever spices you like. Another option is to reduce a pan of balsamic vinegar (with a little rosemary) by half, and use that as a sauce. You could also replace the Dijon in the recipe with balsamic.