Deer Darlene

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:

1. 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.
2. When ready to prepare, fry onions in olive oil until soft.
3. Dredge backstrap steaks in seasoned flour, and fry in oil until crispy. Drain on paper towel.
4. Add flour to remaining oil in pan, and stir until brown.
5. Add water slowly, in stages, until gravy reaches desired consistency. Stir continuously.
6. Place backstrap steaks in baking dish, and cover with gravy.
7. Cover dish with foil, and bake at 300 degrees for three hours.