Quick Answer
Cooking time for venison backstrap is affected by thickness, cooking method, and internal temperature. Properly cooking venison to the recommended internal temperature ensures food safety. Factors like pan temperature and cooking oil can also impact cooking time.
Cooking Method and Temperature
Cooking venison backstrap in a skillet typically requires medium-high heat (around 400°F to 425°F). Cooking methods such as pan-searing or sautéing usually take 3 to 6 minutes per side for a 1-inch thick backstrap, depending on the heat distribution and pan temperature. Use a thermometer to ensure the skillet has reached the desired temperature before adding the venison.
Internal Temperature and Doneness
To avoid overcooking, ensure the internal temperature reaches 130°F to 135°F for medium-rare and 140°F to 145°F for medium. Use a meat thermometer to check the internal temperature, inserting it into the thickest part of the backstrap, avoiding any fat or bone. It’s crucial to allow the venison to rest for 5 to 10 minutes after cooking to redistribute juices and prevent moisture loss.
Pan Temperature and Cooking Oil
Pan temperature and cooking oil can significantly affect cooking time. Using a high-smoke-point oil like avocado oil or grapeseed oil helps prevent the oil from breaking down and smoking at high temperatures. A preheated skillet can also help achieve a sear on the venison within the first 2 to 3 minutes of cooking. Adjust pan temperature and oil as needed to maintain a consistent cooking time.
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