Venison Backstrap with Sweet & Spicy Peach Relish 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...

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