Quick Answer
To determine if venison backstrap is done, check the internal temperature with a meat thermometer, aiming for a minimum of 130°F for medium-rare, 140°F for medium, and 150°F for medium-well. Ensure the meat reaches these temperatures in the thickest part, avoiding fat and bone. Use the finger test by pressing the backstrap gently with your finger, checking for resistance and tenderness.
Understanding Internal Temperature
When cooking backstrap, it’s essential to ensure it reaches a safe internal temperature to avoid foodborne illness. A meat thermometer is the most accurate way to check, inserting the probe into the thickest part of the meat, avoiding fat and bone. For medium-rare, aim for 130°F, for medium at 140°F, and for medium-well at 150°F. It’s crucial to allow the meat to rest for a few minutes after removing it from heat to ensure the temperature remains consistent.
The Finger Test
The finger test is another way to check the doneness of venison backstrap, although less accurate than a thermometer. To perform the test, press the backstrap gently with your finger, feeling for resistance and tenderness. For medium-rare, the meat should feel soft and squishy, while for medium it should feel slightly firmer. For well-done, the meat should feel hard and springy. Keep in mind that the finger test may not be as reliable as a thermometer, especially for those new to cooking venison.
Avoiding Overcooking
Overcooking can make the backstrap tough and dry, so it’s essential to avoid cooking it for too long. Use a timer to keep track of the cooking time, and check the internal temperature regularly. When cooking with high heat, such as grilling or pan-frying, it’s easy to overcook the backstrap quickly. To prevent this, cook the backstrap over medium heat and use a thermometer to ensure it reaches the desired temperature.
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