Pistachio-Crusted Backstrap with Bourbon Peach Sauce
Grilled venison backstrap is a staple at mealtime around here. It’s fun to experiment with different preparations. This combination of crunchy pistachio nuts, Parmesan cheese, and breadcrumbs adds both flavor and a neat texture contrast to the grilled venison.
Sweet peach sauce and a crunchy pistachio crust on grilled backstrap make for a nice contrast in flavor and texture.
To kick things up even more, we top the sliced backstrap with a sweet and savory bourbon peach sauce. The sauce isn’t just great for venison — try it on pork or wild turkey as well.
Start by trimming a backstrap roast of all fat and silver skin.
Trim the backstrap well of fat and silver skin.
Pat the meat dry with a paper towel. Rub it all over with the Dijon mustard as a binder.
Coat the backstrap with mustard.
Add the shelled pistachios, panko, Parmesan, parsley, garlic, olive oil, and salt to a food processor. Pulse until the mixture is crumbly and forms a loose paste.
Process the coating ingredients until they form a crunchy paste.
Press the mixture onto all surfaces of the mustard-coated backstrap.
Coat the mustard-rubbed backstrap with the processed pistachio crust.
Place on a preheated 400-degree grill for 15-25 minutes (depending on the thickness of the backstrap) or until the backstrap reaches an internal temperature of 125-130 degrees. Rest, loosely tented with foil, for 10 minutes before slicing.
Grilled to desired doneness.
Just before the backstrap goes on the grill, start the sauce. Add the butter to a saucepan over medium heat. Add the shallot and sauté for 3-5 minutes or until it is soft and translucent. Add the diced peach, brown sugar, balsamic vinegar, bourbon, and Worcestershire sauce. Bring the mixture to a boil, then reduce heat to a simmer. Add the black pepper. Check for seasoning and add salt, if needed. Continue simmering, stirring occasionally, as the backstrap grills and rests.
To serve, slice the backstrap into medallions, taking care not to lose the crust. Spoon over the peach bourbon sauce before serving. I like to serve them on a bed of cheesy grits or mashed potatoes, with a vegetable or salad.
1 ½ pounds of venison backstrap
2 tablespoons Dijon mustard
½ cup shelled pistachios
½ cup panko breadcrumbs
½ cup Parmesan cheese, grated
½ cup fresh flat-leaf parsley, minced
2 cloves garlic, minced
4 tablespoons olive oil
2 teaspoons kosher salt
BOURBON PEACH SAUCE
1 ripe or canned peach, peeled and chopped
2 tablespoons butter
1 large shallot, finely chopped
3 tablespoons packed dark brown sugar
2 tablespoons balsamic vinegar
2 tablespoons Evan Williams bourbon
2 teaspoons Worcestershire sauce
½ teaspoon black pepper
Salt to taste