Whitetail Backstrap with Charred Pepper Jam and Crispy Onions

When backstrap is already tender, the smartest move is texture and contrast. Charred peppers get cooked down into a glossy spoon-on jam, onions go crisp, and the venison stays exactly where it should: sliced pink and unmistakably central.

1 pound whitetail backstrap
3 bell peppers or sweet peppers
2 onions
1 tablespoon vinegar
2 tablespoons sugar or honey
Oil for frying
Salt
Black pepper
Neutral oil

Slice one onion very thin and fry until crisp, then drain and salt it.
Cook the peppers and remaining onion until deeply charred, then add vinegar and sweetener and reduce into a jammy relish.
Sear the backstrap in cast iron until medium-rare and rest it.
Slice the venison and spoon the pepper jam underneath or over the top.
Finish with the crispy onions for crunch.

The pepper jam keeps well for several days and is excellent on sandwiches made from leftovers.