Pistachio-Crusted Backstrap with Bourbon Peach Sauce - Realtree Camo
Crunchy pistachio nuts, salty cheese, and sweet bourbon peach sauce can turn your next backstrap dinner into a flavor explosion
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at realtree.com.
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
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