Dr. Scott Tynes’ wife Angie and sister-in-law Kim don’t have to scratch their heads wondering what they’ll make for dinner whenever a member of the family kills a deer.
There can’t possibly exist many recipes for preparing a backstrap better than Deer Darlene. It’s delicious.
Here’s how to do it:
- Trim all fat and silverskin from the backstrap, and cut against grain into 1-inch-thick steaks. Marinate overnight in zipper bags filled with buttermilk.
- When ready to prepare, fry onions in olive oil until soft.
- Dredge backstrap steaks in seasoned flour, and fry in oil until crispy. Drain on paper towel.
- Add flour to remaining oil in pan, and stir until brown.
- Add water slowly, in stages, until gravy reaches desired consistency. Stir continuously.
- Place backstrap steaks in baking dish, and cover with gravy.
- Cover dish with foil, and bake at 300 degrees for three hours.