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Whitetail Backstrap Tips with Red Wine Reduction Sauce and Truffle Mashed Potatoes

A beautiful recipe from Chef Jaime Teigen.
She paired this with our 2022 J. Rickards Zinfandel.


  • Backstrap Tips Marinade  ·   
  • Whitetail backstrap, cubed into 2” pieces  ·  2 pounds 
  • Soy sauce  ·  5 ounces 
  • Worcestershire sauce  ·  1 tablespoon 
  • Garlic powder  ·  1 teaspoon 
  • Onion powder  ·  1 teaspoon 
  • Garlic, minced  ·  1 tablespoon 
  • Salt and Pepper  ·  ½  teaspoon 
  • Olive oil  ·  2 tablespoons 
  • Red Wine Reduction Sauce  ·   
  • Salted butter  ·  2 tablespoons 
  • Garlic, minced  ·  1 tablespoon 
  • Shallots, minced  ·  ¼  cup 
  • Red wine, preferably Zinfandel  ·  1 cup 
  • Balsamic vinegar  ·  2 tablespoons 
  • Fresh thyme leaves  ·  2 sprigs  
  • Beef stock  ·  1 cup 
  • Fresh parsley, roughly chopped  ·  ¼ cup 
  • Salt and Pepper  ·  to taste 
  • Truffle Mashed Potatoes  ·   
  • Large Russet potatoes, peeled and cut into 1 1/2” pieces  ·  6 
  • Heavy cream  ·  ½  cup 
  • Truffle oil  ·  1 tablespoon 
  • Cream cheese  ·  ¼ cup 
  • Shredded parmesan cheese  ·  ½ cup 
  • Butter  ·  2 tablespoons 
  • Salt and Pepper  ·  ½ teaspoon 


Backstrap Tips Preparation

• In a medium sized bowl, add all the ingredients and give it a good mix, until all the backstrap pieces are well covered with the marinade.
Put a lid on or tightly cover with saran wrap and put in fridge for a minimum of 30 minutes or a max of 72 hours.

• When you are ready to use, remove from fridge and strain the liquid, then pat the meat as dry as possible with paper towels.

• In a large skillet, turn on the stove to medium heat and add the olive oil. Wait about 2-3 minutes, and add in the backstrap pieces, careful not to crowd the pan. This will need to be done in batches.
Brown on all sides of the pieces of meat until the internal temp is 130-135 degrees or medium rare.

• Remove pieces and serve with mashed potatoes, red wine reduction and finish with fresh herbs. Enjoy!

Red Wine Reduction Preparation

• Melt butter in a saucepan or skillet.
Add the garlic, shallots, and sauté, stirring until tender, about 1 minute.
Add red wine, beef stock, balsamic vinegar, and fresh thyme. Bring liquid to a rapid simmer over medium-high heat. Allow the wine mixture to reduce until thickened, approximately 5-8 minutes.
• Add parsley and season with salt and pepper if desired.

Truffle Mashed Potatoes Preparation

• In a large stockpot, place the potatoes covered with cold water and a generous pinch of salt. Bring to a boil and cook until the potatoes are fork-tender, about 15 minutes.
• Drain the potatoes and return to the pot. Mash until mostly smooth.
Quickly fold in the cream, truffle oil, cream cheese, parmesan, butter, salt, and pepper.

Paired Wines

2022 Moonbright Zinfandel

2022 Moonbright Zinfandel

Fantastic representation of the depth, complexity, and power that can come from Dry Creek Valley.
Highly Recommended