Sauteed-De-Deer Backstrap

• 2 lb. backstrap fillets
• 8 oz. fresh mushrooms, sliced
• 3/4 c. flour
• 2 Tbsp. Tony Chachere Cajun seasoning
• 1 tsp. freshly ground pepper
• 1 bunch green onions, chopped
• 1 can Campbell's cream of mushroom soup
• 1/4 c. peanut oil
• 1/4 c. wine

1. Cut backstrap into 1/4-inch thick fillets.
2. Season with Cajun seasoning and fresh black pepper. Put flour in 1 gallon bag.
3. Add seasoned meat and shake.
4. Heat peanut oil in nonstick frying pan. Saute meat on both sides (2 minutes per slice).
5. Put meat aside in ovensafe stoneware 2-quart pot. Pour off excess oil and make gravy using drippings, water, flour mixture and onions.
6. Pour this over meat in stoneware pot. Add mushrooms (sliced), mushroom soup and wine. Cover roast
7. and bake at 350u0b0 for 90 minutes. Serve with steamed rice or mashed potatoes.
8. Makes 4 to 6 servings.
9. Beef round steak may be substituted.

backstrap fillets, fresh mushrooms, flour, chachere cajun, freshly ground pepper, green onions, campbells cream, peanut oil, wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=184150 (may not work)