Any pointers on cooking venison backstrap? Cooked to 135 internal on the pellet grill then seared in butter. I was really pleased with the result but do any of you have suggestions for next time?
by 175-grams
8 Comments
SomalianRoadBuilder2
Of course it is. I season venison with garlic powder and err on the rarer side even more so than beef
johnmac344
Looks great! Backstrap is phenomenal!
I learned the hard way, make sure ALL silver skin is trimmed before cooking…
ThePracticalPenquin
I have no power but absolutely!
IBravehart
Nope, sorry, hand it over. I’ll dispose of this properly… Seriously though would eat half that in one go on the cutting board.
OneManGangTootToot
Why wouldn’t it be?
KillSarcAsM
Believe it or not, jail.
kickrockz94
I’ve never cooked nor eaten venison but I’m pretty sure bc of the low fat content it’s highly recommended to cook in rare-midrare whereas this is med-medwell.
8 Comments
Of course it is. I season venison with garlic powder and err on the rarer side even more so than beef
Looks great! Backstrap is phenomenal!
I learned the hard way, make sure ALL silver skin is trimmed before cooking…
I have no power but absolutely!
Nope, sorry, hand it over. I’ll dispose of this properly…
Seriously though would eat half that in one go on the cutting board.
Why wouldn’t it be?
Believe it or not, jail.
I’ve never cooked nor eaten venison but I’m pretty sure bc of the low fat content it’s highly recommended to cook in rare-midrare whereas this is med-medwell.
Of course it is sir!
I am hard in so many ways right now.