Ah, the sizzle of a perfectly seared steak, the juicy tenderness of a succulent chicken breast, or the mouthwatering aroma of a slow-roasted pork shoulder – there’s nothing quite like the satisfaction of a well-cooked piece of meat.
But as any seasoned chef will tell you, achieving that perfect balance of flavor, texture, and safety is all about cooking meat to the correct internal temperature. Like any other meat, venison backstrap has to be cooked to the proper temperature in order to be both delicious and safe to eat.
What Is The Right Internal Temperature For Venison Backstrap?
The right internal temperature for venison backstrap is 125°F (51.7°C). The temperature should be taken with a food thermometer in the thickest part of the meat. It is important to note that the temperature should be taken in the center of the meat, not the edges.
How To Cook Venison Backstrap To The Right Internal Temperature
The best way to ensure that venison backstrap is cooked to the right internal temperature is to use a thermometer. However, a typical method would be to cook it at a temperature of 140°F (60°C) for 6-8 minutes per side.
It is also important to keep in mind that the internal temperature of venison backstrap will continue to rise after it is removed from the heat source. Therefore, it is important to remove the venison backstrap from the heat source when the thermometer reads 125°F (51.7°C). This will ensure that the venison backstrap is cooked to the right internal temperature.
Why Is Internal Temperature Important?
Cooking food to the right internal temperature is essential for food safety. Bacteria can cause foodborne illness when food is not cooked to the right temperature.
Venison Backstrap is particularly susceptible to foodborne illness because it can contain higher levels of bacteria than other meats. Therefore, it is important to ensure that venison backstrap is cooked to the right internal temperature in order to avoid foodborne illness.
When Cooking Venison Backstrap, It Is Important To Keep The Following Tips In Mind:
1. Marinate the meat in a mixture of olive oil, balsamic vinegar, garlic, and herbs for at least an hour before cooking.
2. Preheat your grill, or heat a heavy skillet on the stove over medium-high heat.
3. Grill or sear the meat for a few minutes per side, until browned all over.
4. Transfer to a baking sheet and bake in a preheated oven for 10-15 minutes, or until the meat is cooked through.
5. Let the meat rest for a few minutes before slicing into thin strips. Serve with your favorite sides.
Recipe 1. Venison Backstrap Recipes
1. Roasted Venison Backstrap with Rosemary and Garlic
Ingredients:
-1 lb. venison backstrap, trimmed
-1 tbsp. olive oil
-1 tbsp. rosemary, chopped
-1 garlic clove, minced
-Salt and black pepper to taste
Instructions:
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1. Preheat oven to 400 degrees Fahrenheit.
2. In a small bowl, combine olive oil, rosemary, garlic, salt, and black pepper.
3. Rub the mixture all over the venison backstrap.
4. Place the backstrap on a rack in a roasting pan, and roast for about 20 minutes, or until the meat is medium rare.
5. Let the backstrap rest for 5 minutes before slicing into thin slices. Serve with your favorite sides.
Recipe 2. Venison Backstrap Medallions with Mushroom Sauce
Ingredients:
-1 lb. venison backstrap, trimmed
-1/2 cup all-purpose flour
-1/2 tsp. salt
-1/4 tsp. black pepper
-2 tbsp. butter
-1 tbsp. olive oil
-1 shallot, minced
-1 garlic clove, minced
-8 oz. mushrooms, sliced
-1/2 cup dry red wine
-1/2 cup beef broth
-1 tbsp. chopped parsley
Instructions:
1. Season the flour with salt and black pepper, and use it to coat the venison backstrap.
2. In a large skillet over medium-high heat, melt the butter and olive oil together.
3. Add the coated backstrap to the skillet, and cook for about 3 minutes per side, or until the meat is browned.
4. Remove the backstrap from the skillet, and set aside.
5. In the same skillet, sauté the shallot and garlic until softened.
6. Add the mushrooms, and cook until they are tender.
7. Stir in the red wine and beef broth, and bring the mixture to a boil.
8. Return the backstrap to the skillet, and simmer for about 5 minutes, or until the sauce has thickened and the meat is cooked through.
9. Garnish with chopped parsley, and serve with your favorite sides.
Sources
1. Eats, M. F. (2022, December 22). Marinated Venison Backstrap. Modern Farmhouse Eats. https://www.modernfarmhouseeats.com/marinated-venison-backstrap/#:~:text=The%20best%20internal%20temperature%20for%20venison%20backstrap&text=Rare%3A%20125%20degrees%20F.,%3A%20140%2D145%20degrees%20F.