Backstrap and Shrooms

In a large skillet, fry bacon over medium heat until crispy. Drain bacon on a paper towel and set aside. Reserve the drippings in the pan.

Salt and pepper the meat. Cook back strap, onions, and garlic in the bacon grease over medium heat. Trust me on this; the grease will add flavor to the lean venison. Half cover the pan, you know prop your lid open so some of the steam can escape, and cook for about 15 minutes until meat is cooked through and most of the moisture is gone from the pan. Remove from skillet and set the mixture aside. There should be a fair amout of brown goodness stuck to the bottom of your skillet, it’s ok. Do NOT clean your pan!

Cook mushrooms in the same skillet with a Tablespoon of butter. Cook until the moisture has evaporated from the pan. About 5-ish minutes. Then add the tomato paste and worcestershire sauce. Cook for an additional 3 minutes or so. Set mushrooms aside with the venison.

Now for the gravy! Melt the remaining butter in your skillet over medium heat. When the foaming has subsided whisk in the flour. Cook until the flour is golden brown – about a minute or two. Slowly whisk in the broth scrapping all the brown bits of deliciousness from the bottom of your pan. Whisk in the cream and allow gravy to thicken for a few minutes. Add salt and pepper to taste.

Return mushrooms, bacon and back strap to skillet, stir to cover them in gravy.

Serve over garlic smashed potatoes or noodles.