What is the best way to cook the backstrap of a deer?
Lightly brush olive oil on both sides of the backstrap to ensure full coverage. The olive oil helps to keep moisture in to prevent the venison from drying out. Grill for 3½ minutes on one side, and then flip for an additional 3 minutes. For maximum flavor and tenderness, cook to medium rare or on the rare side.
How long should you cook deer in the oven?
You really only need to give the roast venison 25-30 minutes in the oven – it feels quick but any more and the meat may risk drying out. A good 20-minute resting time will ensure it’s soft and tender when you carve it. Add any juices that come out during that time to the gravy for extra flavour.
How long should you cook backstrap?
GRILLING THE BACKSTRAP
Grill for about 5 minutes per side until the internal temperature of the venison reaches about 120-135°F. Remove from the grill and place on a cutting board to rest for at least 10 minutes before slicing and serving.
How To Cook Venison / Deer Tenderloin or Deer Backstrap
- Preheat oven to 375F.
- Season the deer meat with salt and pepper.
- Add olive oil and butter to a medium size pan that’s at medium high heat.
- Transfer pan to oven and cook an additional 7-10 minutes or until internal temperature of deer reaches 145F.
Does deer backstrap have to be cooked all the way?
Venison backstrap is a very tender cut of meat when cooked properly. Just like a cut of steak, you want to avoid cooking overcooking it. I like to cook my backstrap to medium, resulting in a tender, juicy and flavorful cut of meat.
How do you cook beef backstrap?
Place backstraps on hot grill and cook for 3-5 minutes per side. Remove when internal temperature is 125-130 degrees. Let rest 5 minutes for juices to reconstitute.
How do you know when backstrap is done?
Cook your venison backstraps to different internal temperatures, depending on your desired doneness level. Rare meat should reach an internal temperature of 125 degrees Fahrenheit. Medium-rare meat should cook to 130 degrees Fahrenheit, and medium to 135 degrees Fahrenheit.
Can you eat backstrap medium-rare?
Venison backstrap temperature should never rise above 140 degrees Fahrenheit. Your final target range is 130-135 and it will be cooked medium rare. It is best to use a meat thermometer when cooking venison since it is easy to overcook.
Can you eat deer backstrap rare?
Much like Prime Rib, venison backstrap should be cooked only to about 120-130F. It will continue to cook a bit as it rests, especially in the cast iron skillet. But you really want to serve this on the rare side to avoid a tough texture in your final cut of meat.
Does deer meat need to be cooked all the way through?
Cook all venison thoroughly and serve hot or very cold. Venison should be cooked to at least 165° to ensure harmful bacteria are killed. The color of the meat is not a reliable indicator of when the venison is fully cooked.
How long does it take to cook a backstrap?
Preheat your grill to 450-475 degrees. Lightly brush olive oil on both sides of the backstrap to ensure full coverage. The olive oil helps to keep moisture in to prevent the venison from drying out. Grill for 3½ minutes on one side, and then flip for an additional 3 minutes.
Is it OK to eat venison medium rare?
It’s lean, don’t over cook it
Venison is very low in fat and is best served medium-rare. This equates to an internal temperature of 57°C/135°F if you’re using a meat thermometer.
Can you eat slightly pink deer backstrap?
Once the internal temperature of venison is confirmed with a food thermometer and has reached the minimum internal temperature, it is safe to eat, regardless of the color of the meat, which may still have a pinkish color.
Is it OK to eat venison rare?
Don’t overcook it.
The number one mistake people make when preparing venison is that they overcook it, rendering the meat rubbery and gamey. Tender cuts of venison should be served rare or medium rare unless you are braising it or mixing it with pork to add more fat.
What happens if you eat undercooked venison?
Trichinellosis, also called trichinosis, is a disease that people can get by eating raw or undercooked meat from animals infected with the microscopic parasite, Trichinella. Persons with trichinellosis may initially experience gastrointestinal symptoms such as diarrhea, abdominal cramps, nausea and vomiting.
Can venison be cooked rare?
Tender cuts of venison should be prepared using quick cooking methods to a rare or medium-rare level of doneness (internal temperature of 120° to 135° F). If it is prepared past medium-rare too much moisture will be cooked out causing the meat to become dry and tough.
Why is my deer meat pink?
These same nitrates can bind to proteins in meat, preventing them from releasing oxygen molecules as they normally would during the cooking process. As a result, the proteins remain oxygenized and maintain a red or pink color even when the meat is fully cooked.
Is it OK to eat undercooked deer?
“Wild game meat, including venison, bear meat, and wild fowl may contain a variety of bacteria and parasites that can cause illness in humans if the meat is not properly cooked,” cautioned State Health Officer Karen McKeown. “Even healthy-looking animals can carry germs that can make you sick.”