Skip to main content

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

Moon Phase Rut Tips

Moon Phase Rut Tips

John Dudley, technical writer and host of Nock On TV discusses why it's imporant to follow moon phases for the rut.

.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.

Sighting In the CZ .557 Carbine

Sighting In the CZ .557 Carbine

Kevin Steele sights in his CZ .557 carbine rifle that he plans to use on a Colorado elk hunt.

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!

See More Popular Videos

Trending Articles

The famous gunmaker – Springfield Armory – stakes its first flag in the hunting world with the new, feature-packed Model 2020 Waypoint bolt-action rifle.New Springfield Model 2020 Waypoint Rifle is a Must-See Guns

New Springfield Model 2020 Waypoint Rifle is a Must-See

Petersen's Hunting Staff - September 29, 2020

The famous gunmaker – Springfield Armory – stakes its first flag in the hunting world with the...

Follow these basic steps to prepare your meat, then pair it with one of these delicious marinades.8 Best Venison Marinades Recipes

8 Best Venison Marinades

Hank Shaw

Follow these basic steps to prepare your meat, then pair it with one of these delicious...

These are our favorite new products of the year for the archery crowd.Best New Bowhunting Gear for 2020 Bowhunting

Best New Bowhunting Gear for 2020

Petersen's Hunting Editors - May 21, 2020

These are our favorite new products of the year for the archery crowd.

See More Trending Articles

More Recipes

Instead of using traditional dough or pastry, this venison pot pie recipe calls for layered sheets of phyllo and butter. The result? A flaky, light crust that doesn't overwhelm the warm, flavorful filling.Elk Venison Pot Pie Recipe Recipes

Elk Venison Pot Pie Recipe

David Draper - December 03, 2020

Instead of using traditional dough or pastry, this venison pot pie recipe calls for layered...

Feel free to experiment with your own, but here are six sweet, spicy and downright scrumptious venison marinade recipes worth trying.6 Scrumptious Venison Marinade Recipes Recipes

6 Scrumptious Venison Marinade Recipes

David Draper

Feel free to experiment with your own, but here are six sweet, spicy and downright scrumptious...

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 Recipes

Venison Backstrap with Sweet & Spicy Peach Relish Recipe

Jack Hennessy

This recipe adds a little something extra to already-perfect venison backstrap – a sweet and...

A Dutch oven over an open fire is the perfect way to cook this hearty bean dish.Dutch Oven Venison & Apple BBQ Camp Beans Recipe Recipes

Dutch Oven Venison & Apple BBQ Camp Beans Recipe

Michael Pendley

A Dutch oven over an open fire is the perfect way to cook this hearty bean dish.

See More Recipes

Magazine Cover

GET THE MAGAZINE Subscribe & Save.

Digital Now Included!

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

PREVIEW THIS MONTH'S ISSUE Arrow

Buy Digital Single Issues

Don't miss an issue.
Buy single digital issue for your phone or tablet.

Buy Single Digital Issue on the Petersen's Hunting App

Other Magazines

Special Interest Magazines

See All Special Interest Magazines

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

Phone Icon

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