How to Cook Venison Backstrap on a Campfire?

Preparing the Backstrap

To cook venison backstrap on a campfire, start by selecting the thickest portion of the back, typically around 6-8 ounces per serving. Trim any excess fat or connective tissue, then season the meat with a pinch of salt and a few grinds of black pepper. If desired, add any other herbs or spices to enhance the flavor. Be sure to not over-season the meat, as venison can quickly become overpowering.

Searing the Backstrap

Once the backstrap is prepared, heat a cast-iron skillet or griddle over the campfire’s direct heat. When the skillet is hot, add a small amount of oil, such as canola or vegetable oil, and sear the backstrap for 2-3 minutes per side. This will create a nice crust on the outside, locking in the juices and flavors. Be careful not to press down on the meat with your spatula, as this can squeeze out the juices.

Finishing the Backstrap

After searing the backstrap, move the skillet to the campfire’s indirect heat area, typically 6-8 inches away from the flames. Continue cooking the backstrap to your desired level of doneness, using a meat thermometer to check for internal temperatures. For medium-rare, aim for an internal temperature of 130-135°F, while medium will be around 140-145°F. Once cooked to your liking, remove the backstrap from the skillet and let it rest for a few minutes before slicing and serving.