Pistachio-Crusted Backstrap with Bourbon Peach Sauce - Realtree Camo

Ingredients

• 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