Venison Backstrap with Sweet & Spicy Peach Relish Recipe

This recipe adds a little something extra to already-perfect venison backstrap – a sweet and spicy relish made with white-flesh peaches.

Venison Backstrap with Sweet & Spicy Peach Relish Recipe
Keep things interesting at the dinner table with this Venison Backstrap with Sweet & Spicy Peach Relish Recipe. (Jack Hennessy photo)
Print Recipe

Let’s be honest with ourselves: Backstrap is perfect with only salt and pepper, cooked medium-rare (not a fraction of a degree past that). Still, adding a little something extra is a great way to keep things interesting and may cause less-enthusiastic wild-game eaters to rush to the table.

When it comes to a full length of a backstrap, I recommend two key techniques for a perfect medium-rare finish:

  1. Pull that thawed meat from fridge two hours prior to cooking so it can come to room temp.
  2. Cut backstrap in half before placing on grill as the narrower section (portion taken from near neck) will cook faster than thicker part.

Meat not brought to room temp prior to cooking can lead to a well-done exterior and still a ruby-red gelatin-like cold center. I do trust in an internal meat thermometer. I’d rather have a tiny bit of juice escape (when probing) versus allowing an amazing cut of meat to get overcooked.


I also prefer high heat and removing backstrap 20 degrees before medium-rare. After removing, when wrapped in aluminum foil, carry-over effect will redistribute juices perfectly and bring meat to ideal 130-135, perhaps a hair under. Make certain to monitor both backstrap sides separately, as the narrower portion will be done sooner, more than likely.

Top lightly or liberally with peach relish,or set it on the side—whatever works for you. There is a nice hint of summer in that flavor, though fall is thankfully finally upon us.

Note on the peaches: If you can’t find white-flesh peaches, you can use yellow-flesh, though you may wish to add a little bit of sugar to relish (as white-flesh peaches are naturally sweeter than yellow-flesh).


Serves: 4-6
Prep time: 15 minutes
Cook time: 20-30 minutes

Ingredients:

  • Venison backstrap, silver skin removed, halved and grilled
  • 2 white-flesh peaches, sliced
  • 1 medium red onion, cut julienne
  • 1 tablespoon freshly minced garlic
  • 1 tablespoon apple-cider vinegar
  • 1 tablespoon red-pepper chili flakes
  • Sunflower oil
  • Kosher salt
  • Ground black pepper
  • Sliced scallions for garnish (optional)

Directions:

  1. Set thawed backstrap outside of fridge 2 hours prior to cooking and liberally salt and pepper all sides as it comes to room temperature.
  2. To make peach relish, add a thin layer of oil to pan then add red onion (sliced julienne) and heat on medium. Lightly salt and pepper.
  3. Once onions start to soften, add sliced peaches. Set heat to medium-low. Once peaches start to soften, add freshly minced garlic, apple-cider vinegar, and red pepper chili flakes. Stir often.
  4. Peach relish is finished when all ingredients are soft but still have slight firmness (read: not mush). Salt to taste. Keep on low until ready to serve.
  5. To grill backstrap, heat grill to 400-450 degrees Fahrenheit and cut backstrap in half. Sear all sides evenly.

    venison-backstrap
    Grill venison backstrap until internal temp reaches 110-115 degrees. (Jack Hennessy photo)
  6. Remove once internal temperature reaches 110-115 and cover with aluminum foil and allow to rest for 10 minutes before carving.
  7. Top carved backstrap with peach relish and garnish with scallions (optional).

    venison-backstrap-with-sweet-and-spicy-peach-relish-dish
    Slices of medium-rare venison backstrap topped with sweet and spicy peach relish. (Jack Hennessy photo)

Any questions or comments, please reach out on Instagram: @WildGameJack

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Recommended Articles

See More Recommendations

Popular Videos

Hunting Coues Deer South of the Border

Hunting Coues Deer South of the Border

Former Delta Force Operator Kyle Lamb hikes the rugged desert mountains of northern Sonora in pursuit of the diminutive Coues species of whitetail.

.500 S&W vs. the King of the Beasts

.500 S&W vs. the King of the Beasts

Smith & Wesson's Tony Miele and host Kevin Steele track an African lion across the Kalahari for the ultimate handgun showdown with the King of the Beasts.

Top Ten Hunts

Top Ten Hunts

Here at Petersen's Hunting we have compiled the 10 best hunts caught on camera from the last 2 years of Petersen's Hunting TV. Enjoy!

B&C Typical Mule Deer

B&C Typical Mule Deer

Doug Burris Jr's typical mule deer taken in 1969, could just be one record that will never be broken.

See More Popular Videos

Trending Articles

These trail cameras feature the latest wireless technology. Optics

The Best Cellular Trail Cameras for 2020

Tony J. Peterson - July 09, 2020

These trail cameras feature the latest wireless technology.

If you're spending time in the outdoors where you might encounter bears, carry one of these guns. Survival

Which Firearm Is Best for Bear Defense?

Larry Case - July 11, 2018

If you're spending time in the outdoors where you might encounter bears, carry one of these...

Here's how to toughen up the weakest link in your shooting system. Optics

How to Mount a Rifle Scope for Maximum Accuracy

Joseph von Benedikt

Here's how to toughen up the weakest link in your shooting system.

Mossberg's accurate Patriot Predator is the most affordable way to harness the power of the 6.5 PRC. Guns

Mossberg Patriot Predator 6.5 PRC: Rifle Review

Brad Fitzpatrick - June 26, 2020

Mossberg's accurate Patriot Predator is the most affordable way to harness the power of the...

See More Trending Articles

More Recipes

Making savory venison sausage isn't difficult. And while some might think the process of making sausage is time-consuming and cumbersome, it's all in perspective. Recipes

Venison Jalapeño Country Sausage Recipe

David Draper

Making savory venison sausage isn't difficult. And while some might think the process of...

Salty capers add a burst of flavor to the sauce, which pairs beautifully with the grilled venison loin in this recipe. Recipes

Grilled Venison Loin with Caper-Mustard Sauce Recipe

Jenny Nguyen-Wheatley

Salty capers add a burst of flavor to the sauce, which pairs beautifully with the grilled...

This is an adaptation of a wonderful Italian short ribs recipe in a wonderful book, Paul Bertolli's Recipes

Wild Game Recipe: Italian Short Ribs

Hank Shaw

This is an adaptation of a wonderful Italian short ribs recipe in a wonderful book, Paul...

These juicy, flavorful venison brats are cooked and served up Wisconsin-style – simmered in beer, finished on the grill, and served with hard-cider sauerkraut and quality mustard. Recipes

Wisconsin-Style Venison Brats and Hard-Cider Kraut Recipe

Jack Hennessy

These juicy, flavorful venison brats are cooked and served up Wisconsin-style – simmered in...

See More Recipes

GET THE MAGAZINE Subscribe & Save.

Digital Now Included!

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

PREVIEW THIS MONTH'S ISSUE

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Get Digital Access.

All Petersen's Hunting subscribers now have digital access to their magazine content. This means you have the option to read your magazine on most popular phones and tablets.

To get started, click the link below to visit mymagnow.com and learn how to access your digital magazine.

Get Digital Access

Not a Subscriber?
Subscribe Now