Common Grilling Pitfalls When Cooking Venison Backstrap?

Overcooking the Venison

When grilling venison backstrap, it’s essential to avoid overcooking, which makes the meat tough and dry. This is because venison is a lean meat and cooks quickly. To avoid this, it’s recommended to cook the backstrap to an internal temperature of 130-135°F (54-57°C) for medium-rare. Use a meat thermometer to ensure accurate temperature readings. If you’re unsure, use the finger test: press the meat gently with your finger; if it feels soft and squishy, it’s likely medium-rare.

Achieving Even Temperature Control

Even temperature control is crucial when grilling venison backstrap. This is where a grill with temperature control comes in handy. If you don’t have access to a temperature-controlled grill, create a heat zone by dividing the grill into two sections: one for high heat and one for low heat. Start by searing the backstrap over high heat for 2-3 minutes per side, then finish cooking it over low heat for 5-7 minutes, or until it reaches the desired internal temperature.

Marinating and Resting the Venison

Before grilling, marinate the venison backstrap in a mixture of olive oil, acid (such as vinegar or citrus juice), and your choice of spices and herbs for at least 30 minutes. This helps to tenderize the meat and add flavor. After grilling, let the venison rest for 5-10 minutes before slicing it thinly against the grain. This allows the juices to redistribute, making the meat more tender and flavorful.