Sugar Cured Venison with Strawberries and Peppers

Venison Backstrap with Balsamic Strawberries & Red Pepper Relish

A refined but easy wild-game dish that pairs cured backstrap with sweet roasted strawberries and a sharp homemade relish. Seasonal, simple, and perfect for showcasing quality venison.

Thank you to Robert OLeary for sending in this recipe

Ingredients

Venison

• 2 × 400g backstraps

• ¼ cup caster sugar

• ½ tsp thyme

• 1 Tbsp flaky salt

• ½ tsp black pepper

• 1 tsp brandy

• ½ tsp pink peppercorns (optional)

• 1 tsp olive oil

Balsamic Strawberries

• 16 strawberries

• 1 Tbsp olive oil

• 3 Tbsp balsamic vinegar

Red Pepper Relish

• 700g red peppers, thinly sliced

• 1½ Tbsp salt

• 190ml white vinegar

• 100g diced onion

• 225g sugar

• ⅓ cup chopped mint

• 1 tsp mustard seeds

• Pinch cayenne

• 1 tsp dill seeds

• 1½ Tbsp cornflour

Method

Venison

1. Trim and pat dry.

2. Mix cure (sugar, thyme, salt, pepper, brandy, peppercorns).

3. Coat venison; rest 2 hrs or overnight.

4. Preheat oven 200°C.

5. Wipe off cure, sear in hot pan, then roast 5–6 mins (57°C internal).

6. Rest under tea towel.

Balsamic Strawberries

1. Heat oven 180°C.

2. Toss strawberries with oil, then vinegar.

3. Roast 15–20 mins until soft and browned.

4. Cool and reserve juices.

Red Pepper Relish

1. Salt peppers, cover with cold water; refrigerate overnight.

2. Drain, rinse, drain again.

3. Add all ingredients except cornflour to saucepan; bring to boil.

4. Mix cornflour with 2 Tbsp cold water; stir in.

5. Simmer 2–3 mins.

6. Jar and refrigerate (keeps 6 months).

Assemble

Slice venison, add roasted strawberries, spoon over relish, drizzle with strawberry juices.