Venison Backstrap Recipes Grill. Allow the midsection to cook for 5 to 8 minutes without moving. Once you’ve achieved medium rare in the middle, remove from the grill and place in a glass cooking dish, or aluminum tray, and spread butter over the top of the steak and allow it to melt and drip down the sides.

How to Grill Venison Backstraps to Perfection Legendary
How to Grill Venison Backstraps to Perfection Legendary from community.legendarywhitetails.com

Let the meat cook about 5 to 8 minutes without moving. Mix thoroughly in bag, remove air and seal. When you pull the meat off, let it rest for a minute or two before serving.

No Matter What Temperature You Choose, Let Your Grilled Venison Rest For At Least 5 To 10 Minutes Before Cutting Into It.

For more taste, add black pepper or your favorite seasoning. How to grill venison backstrap make sure that roast is thoroughly thawed. Chinese restaurant hot and sour soup recipe recipe for olive garden chicken gnocchi soup bear creek potato soup recipe

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Best Way To Cook Venison Backstrap.

Once the pan is quite hot, might even be slightly smoking, cut the backstrap in half and lay on the grill pan. Let the meat rest for 10 minutes. Preheat your grill to 400 degrees.

It Really Depends On How Thick The Steaks Are.

Get your grill hot, clean the grates and lay the venison on the grill. In a shallow bowl, whisk together the eggs and milk. In either case, using a trusty meat thermometer is critical for cooking the backstrap to your preferred level of doneness.

Place The Backstrap In A Plastic Or Silicone Sealable Bag And Pour The Marinade Into The Bag.

Seal the bag, squeezing out any excess air and massage the marinade into the venison a bit. How to grill venison backstrap. Let sit in the fridge for about 45 minutes to an hour total time.

Keep The Grill Cover Open.

Let the meat cook about 5 to 8 minutes without moving. Grill it hot and fast, for about 8 minutes, flipping as needed. You can wait up to 15 minutes before losing too much heat if your backstrap is very thick.