This recipe is not from my family like the others but I found it in a wild game book and used it and had to share.
Here is a list of what you need;
6 to 8 cups of venison or elk backstrap, depending how many you are cooking for. Make sure all the fat and gristle has been removed. I process mine this way!
6 to 8 large Bell peppers.
½ cup of flour
1 tablespoon of tomato paste
½ teaspoon red pepper flakes
½ cup celery finely chopped
½ cup of onions chopped
1 cup of veal stock
8 tablespoons of red wine vinegar
1 teaspoon dried oregano
1 cup of parmesan cheese grated
Salt and pepper as needed
Here’s the process.
Split each bell pepper that you are going to use down the middle and rub with Olive Oil all over and bake with both halves meat side down skin side up, on a lightly oil cookie sheet at 425 degrees for 15 minutes. Then remove the Peppers halves and allow the to cool. The scoup out the meat flesh of the pepper and reserve it. Now also reserve the now hollowed out skins separately.
Pound the venison or elk into ⅜” thickness. Salt and pepper the cubes and lightly dust with the flour. In a saute pan over medium high heat, use 2 tablespoons of the olive oil to saute the venison or elk cubes until they are lightly browned all over. Remove the browned meat with a slotted spoon to a large mixing bowl and reserve.
Coarsely chop the reserved Pepper meat. Over a medium heat in the same sauce pan, add the remaining olive oil, or as needed, and soften the Pepper pulp, the onions, and the celery, turning quickly to avoid scorching.
When the veggies are soft, but not colored, add the stock, vinegar, tomato paste, pepper flakes, and oregano and stir. Add the reserved meat and over low heat continue the simmer for 25 minutes, allowing the sauce to cook down. Stir to avoid scorching.
With a slotted spoon, ladle the meat and Pepper into each of the Pepper halve shells. Sprinkle the parmesan cheese over each half, place in a small roasting pan, and broil uncovered at 450 degrees for 5-10 minutes until cheese forms a crust, and chow down.
Give this a try! The family will love it. Next I’ll try some beef!
RB Bass Outdoors Angler and Hunter