Sauteed-De-Deer Backstrap

Name: Sauteed-De-Deer Backstrap
Ingredients: 2 lb. backstrap fillets; 8 oz. fresh mushrooms, sliced; 3/4 c. flour; 2 Tbsp. Tony Chachere Cajun seasoning; 1 tsp. freshly ground pepper; 1 bunch green onions, chopped; 1 can Campbell's cream of mushroom soup; 1/4 c. peanut oil; 1/4 c. wine

9 ingredients

9 steps

Ingredients

2 lb. backstrap fillets
8 oz. fresh mushrooms, sliced
3/4 c. flour
2 Tbsp. Tony Chachere Cajun seasoning
1 tsp. freshly ground pepper
1 bunch green onions, chopped
1 can Campbell's cream of mushroom soup
1/4 c. peanut oil
1/4 c. wine

Directions

1

Cut backstrap into 1/4-inch thick fillets.
2

Season with Cajun seasoning and fresh black pepper. Put flour in 1 gallon bag.
3

Add seasoned meat and shake.
4

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

Pour this over meat in stoneware pot. Add mushrooms (sliced), mushroom soup and wine. Cover roast
7

and bake at 350° for 90 minutes. Serve with steamed rice or mashed potatoes.
8

Makes 4 to 6 servings.
9

Beef round steak may be substituted.