All I can say to this one is yum!!! This is a great way to cook backstrap!
- 1 (14-1/2 ounce) can diced tomatoes (use can and add 1 can of water)
- 2 cloves garlic, crushed
- 1/3 cup vegetable oil
- all-purpose flour for dusting
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 1/2 pounds venison backstrap (see Note)
- 1 medium onion, cut into strips
- 1 medium bell pepper, cut into strips
- Cooked rice
- Cut steak into serving-size pieces. Season, to taste, with garlic powder and salt and pepper. Dust meat with flour. In heavy skillet, brown both sides of meat in vegetable oil. Transfer to Dutch oven. Combine garlic, tomatoes, onion, bell pepper, and 1 tomato-can measure of water. Pour over steak and simmer over low heat until meat is tender, about 1 1/2 hours adding water, if necessary to keep meat partially covered. Season, to taste, with additional salt and pepper. Hint: Cook this in a slow-cooker, according to manufacturers instructions, on low for a most fabulous dinner. Low heat on a slow cooker is about 200 degrees F and high heat on a slow cooker is about 300 degrees F.
- Note: to ensure tenderness, it is necessary to have the butcher run the round steak through a cuber.