Quick Answer
Venison backstrap is best cooked to an internal temperature of 130-135°F for medium-rare, and can be grilled, pan-seared, or cooked in a skillet using high heat to achieve a crispy crust.
Preparing the Backstrap
When preparing the venison backstrap, it is essential to trim any excess fat and silver skin to prevent it from becoming tough during cooking. To do this, use a sharp knife to carefully remove the fat, taking care not to cut too deeply and damage the meat. A thickness of 1-1.5 inches is ideal for even cooking.
Cooking Techniques
Venison backstrap can be cooked using various techniques, including grilling and pan-searing. For grilling, cook the backstrap over high heat for 3-4 minutes per side, or until an internal temperature of 130-135°F is reached. For pan-searing, heat a skillet over high heat and add a small amount of oil. Sear the backstrap for 2-3 minutes per side, then reduce heat to medium-low and continue cooking to the desired internal temperature. When cooking in a skillet, it is essential to use high heat to achieve a crispy crust.
Temperature Control
Temperature control is crucial when cooking venison backstrap to prevent overcooking. Use a meat thermometer to check the internal temperature, and remove the backstrap from heat when it reaches 130-135°F for medium-rare. It is also essential to let the backstrap rest for 5-10 minutes before serving to allow the juices to redistribute and the meat to retain its tenderness.
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