This is also known as Deer Steaks and Gravy.

Backstrap is a prized venison cut because of it's tenderness and flavors. This is the recipe I've cooked for 40+ years.

We served the gravy over rice or mashed potatoes. It's also excellent to have with rolled dumplings cooked in with it, just like Southern Chicken and Dumplings.

Ingredients:

1 Whole Venison Backstrap

2 (or more) diced Onions

Shortening or Corn oil to fry in

Flour to dredge meat in

Salt and Pepper to taste

About 1/2 tablespoon Sweet Basil (Bay Leaf optional)

Beaten eggs enough to dip the steaks in.

In a deep, heavy pot, heat up the shortening or corn oil on medium heat.

Cut backstrap into 1/2 inch thick steaks, can be cut a little thicker. Salt and pepper the steaks. With the edge of a saucer (or meat hammer), pound both sides of the steaks very well. Can be beaten thin, or left to the thickness you desire.

Lightly dredge the steaks in seasoned flour, and pound in as you did the salt and pepper. This step helps break up the meat fibers, tenderizing it well.

Dip steaks in beaten egg, then back into the seasoned flour dredge, but don't pound the coating in, pat the flour coating on with your fingers. Gently shake off the excess.

Lay the coated backstrap steaks in the hot oil and fry till browned on both sides. Not dark, but until there's no blood seeping through. Drain on paper towels, keep frying in batches until all the steaks are fried. It helps to have two skillets or fry pots going at the same time.

Once all the venison steaks are fried, drain off all the oil, reserving about 4 tablespoons oil in the pot. Add flour to the pot a little less than the amount of oil. Stir that till there's no lumps, add the chopped onions and brown those together until the roux is brown.

Remove from heat once the onions are how you want them. Some folks like barely softened onions, some like the onions pretty dark. I like them somewhere in between.

Add about 3-4 cups water, or broth, or a mix of that to the roux and onions. Stir in very well, then return to heat, add seasonings. Simmer the gravy until thickened, aim for a thin gravy, add enough liquid to make it thin. Taste the gravy for salt and adjust as needed.

Beef bouillon or beef stock can be used, or any kind of broth. We always went with beef or pork broth.

It makes a nice creamy gravy to add 1 can of evaporated milk at this time, stirring in well.

Add all the fried venison steaks back to the thin gravy, submerge the meat fully, simmer covered on low for 3 to 4 hours, stirring occasionally to prevent sticking. The gravy will thicken by the time it's completed cooking.

Can also be baked in a roaster at 275 to 300°f for 3 to 4 hours, or until the steaks are tender to your liking.

As mentioned before, you can make some flat, rolled dumplings and cook them with the venison steaks and gravy.

If you don't want to use eggs, the steaks can be coated with flour dredge once instead.

--------

Another Variation:

Can use packets of gravy mix instead of making a gravy from scratch. I've used 1 packet each of brown gravy mix, cream gravy mix and beefy onion soup mix. That makes a delicious gravy to simmer the steaks in. Campbell's Golden Mushroom soup, or broths or similar canned soups can be used as well.

I've cubed about 1/2 to 1 cup smoked pork jowls, or bacon ends and pieces, or cubed smoked ham skin, and render that out, then cook the onions in a little of the rendered oils. Cook the rendered pork pieces in with the deer steaks and gravy. That adds a great smokey flavor to the dish. As venison is quite dry of fats on it's own, pork or beef fats helps!