Timber 2 Table - Grilled Backstrap with Romesco Sauce Recipe

Try this easy-to-make sauce on top of your grilled venison.

Grilled Backstrap with Romesco Sauce Recipe

20 Min

Prep Time

15 Min

Cook Time





Romesco is a popular sauce in Northern Spain. Made from roasted peppers, a bit of tomato, nuts, spices and olive oil, it is perfect on everything from fish to red meat. It even makes a good dip for toast squares or roasted vegetables.

Spoon the Romesco over the sliced venison.

Since grilled backstrap doesn't need much in the way of added flavor, I simply season with salt and cracked black pepper. Sear it over hot coals for a few minutes per side until it reaches your desired doneness.


2-3 pounds venison backstrap

1 large roasted red bell pepper from a jar

2 garlic cloves, smashed

1/2 cup slivered almonds, toasted

1/2 cup hazelnuts, toasted

1/2 cup fire-roasted tomatoes

2 tablespoons chopped flat-leaf parsley

2 tablespoons red wine vinegar

1 tablespoon fresh rosemary, chopped

1 1/2 teaspoons smoked paprika

1/2 teaspoon cayenne pepper

1/2 cup extra-virgin olive oil

Sea salt and freshly ground black pepper

Cooking Instructions

Add all sauce ingredients except olive oil and salt and pepper to food processor. Pulse several times until everything is well blended.

Make this simple sauce in your food processor.

Grill the backstrap for 4 to 5 minutes per side over hot coals to the desired doneness. Rest the backstrap for 10 minutes and slice.

Grill the backstrap and slice after it rest a few minutes.

I like to warm the Romesco before spooning it over the backstrap.