What temperature should venison backstrap be removed from skillet?

Temperature Control

When cooking venison backstrap in a skillet, temperature control is crucial. A thermometer is necessary to ensure the desired internal temperature is achieved. Insert the thermometer into the thickest part of the backstrap, avoiding any fat or bone. For medium-rare, aim for an internal temperature of 130°F (54°C) to 135°F (57°C). Keep in mind that the temperature will continue to rise after the backstrap is removed from the skillet, so it’s essential to remove it slightly under the desired temperature.

Cooking Techniques

To achieve a perfect sear and even cooking, it’s recommended to cook the venison backstrap over high heat for 2-3 minutes per side. This will create a nice crust on the outside while locking in the juices. After searing, reduce the heat to medium-low and continue cooking to the desired internal temperature. Use tongs or a spatula to gently flip the backstrap and prevent it from breaking apart.

Doneness Verification

To verify the doneness of the venison backstrap, check the internal temperature with a thermometer. If you don’t have a thermometer, you can check for doneness by cutting into the thickest part of the backstrap. For medium-rare, the inside should be red and juicy. For medium, the inside should be slightly pink. For medium-well or well-done, the inside should be cooked through with no pink color remaining.