Red wine and backstrap are the perfect pairing. Enoch Phetteplace combined these ingredients to create this recipe, bringing you incredible flavor and tenderness.  

Ingredients

Venison backstrap

Red cooking wine

Olive oil

Flour

Worcestershire sauce

1 teaspoon jalapeno pepper jelly

Optional — capers

Directions

Marinate backstrap in equal parts wine and olive oil at room temperature for 6 to 8 hours. Discard mixture, and grill backstrap for 4 to 5 minutes per side. In a small sauce pan, mix some flour and olive oil until no clumps remain. Place over heat and add a few splashes of red wine. If the sauce is too thick, add water until it reaches desired consistency. Add a splash of Worcestershire sauce and jalapeno pepper jelly, as well as a few capers. Serve with side salad.