One of the benefits of being a hunter is the amazing meat from the deer that gives me the opportunity to play around with different game recipes. Getting home from a fun weekend at the bay with my family I wanted a quick dinner that I could throw together while simultaneously doing laundry (fun fun) and getting ready for the coming week… enter the backstrap sandwich.
Starting off with a red wine marinade and some bacon wrapped filets- It was go time.
I let these little beauties marinate in the fridge for about 3 hours- with a little fresh rosemary and bay leaf.
Mmm mmm there is nothing like the smell of caramelizing onions! It may look like a lot of onions for a sandwich topping, but my dad taught me a little habit of eating the onions out of the pan as they cook down so I always need extra for “pan eating.”
And into the buttered cast iron they go.
Ingredients: for 2 sandwiches
2 Bacon wrapped backstrap filets
1 cup red wine for marinating
1 sprig fresh rosemary
1 bay leaf
1/2 onion sliced
3 Tbsp unsalted butter
Sandwich bun of your choosing-toasted (I used an onion bun)
About 1 cup arugula
1 Tbsp Mayonaise
Start by marinating the steaks with the red wine, rosemary and bay leaf in a ziploc in the fridge for about 3 hours.
30 minutes prior to cooking the steaks heat a skillet with 1 Tbsp butter and add the sliced onion. Cook down on medium-low heat.
As the onions finish cooking down heat a cast iron with the remaining 2 Tbsp butter. S&P the steaks and then on medium-high heat add the steaks to the pan. Cook on each side about 5-8 minutes depending on your preference of “doneness.” Let the steak rest about 5 minutes before slicing.
Toast your bun and assemble with arugula, steak, caramelized onions and mayo.