Field & Stream Online Editors
Field & Stream Online Editors

The mighty whitetail gives it up for us every season, and we show heartfelt appreciation by handling its backstraps with tender loving care. There is no purer, more delicious sustenance available than those wonderful slabs of fuel running along its backbone. The intensity I feel when encountering the beast is matched only by the intensity of my salivation as I prepare the best part of the deer. One of my favorite ways to cook backstraps is with a German-style recipe my wife, Shemane, and I picked up in Aruba and modified to suit our family’s taste.

Ted’s Venison in Cream Sauce

1 to 2 pounds of venison backstraps, cut into strips
Salt and pepper to taste
6 medium mushrooms, sliced
1 small onion, finely sliced
12 ounces heavy (whipping) cream
2 medium pickles, finely sliced
2 tomatoes, peeled and diced
Dollop of mustard
Pat of butter

Heat some vegetable oil in a large skillet over high heat. Add venison strips and saut¿¿ for 5 minutes. Add salt and pepper, remove from pan, and keep on a warm plate. Place mushrooms and onion into the skillet and cook about 3 to 4 minutes. Add cream and let cook for 5 to 7 minutes. Add pickles, tomatoes, mustard, butter, and more salt and pepper if desired. Pour sauce over venison and serve.

Recipe from _Kill It and Grill It _
(Regnery: $21.95;