What temp do you cook deer backstrap?

The USDA recommends roasting your wild game at 325 degrees F; using this moderately low temperature will help keep the backstrap tender and moist while minimizing shrinkage. While the oven heats up, trim any excess fat off your venison backstrap.

What temperature do you cook deer to?

Tender cuts of venison should be prepared using quick cooking methods to a rare or medium-rare level of doneness (internal temperature of 120° to 135° F). If it is prepared past medium-rare too much moisture will be cooked out causing the meat to become dry and tough.

What is the best way to cook deer backstrap?

Lightly brush olive oil on both sides of the backstrap to ensure full coverage. The olive oil helps to keep moisture in to prevent the venison from drying out. Grill for 3½ minutes on one side, and then flip for an additional 3 minutes. For maximum flavor and tenderness, cook to medium rare or on the rare side.

What temperature do you smoke a backstrap?

Set your smoker (or oven) temperature to 225 degrees and place your tenderloin in the center. After the first 45 minutes of cooking, check your internal temperature. Check again every 15 to 30 minutes until you reach the desired internal temperature of 140-145 degrees.

What temperature do you cook elk backstrap?

Elk should be cooked to no more than 130-140 degrees Fahrenheit of internal temperature. At 150 degrees the meat starts to dry out because of its lack of fat. The use of a meat thermometer is the best way to determine when the meat has reached the desired degree of doneness.

How do you cook venison without drying it out?

Venison steaks are best cooked to medium-rare and left on a covered plate to keep warm. Leaving them on the grill too long or to keep them warm will also result in dry steaks.

What temperature is venison safe?

These types of meat have their own safe internal cooking temperatures, but they are similar to those of other meats. Ground venison should be cooked to a minimum temperature of 160°F (70°C), while whole cut steaks or roasts should reach 145°F (65°C) (7).

What is deer backstrap good for?

If you’ve never heard of venison, it’s deer meat. From sausage and bacon to burgers and steaks, we eat it in so many different ways. … It’s some of the most tender and lean meat you’ll ever taste. This grilled venison backstrap gives filet mignon a run for its money for sure.

Why is my deer backstrap tough?

When rigor mortis sets in, the animal stiffens. Hanging the animal prevents the muscles along the spine from shortening. This is why backstraps and tenderloin are tender. However, it doesn’t prevent other muscles from shortening and becoming tough.

Can you eat deer backstrap rare?

Don’t overcook it.

The number one mistake people make when preparing venison is that they overcook it, rendering the meat rubbery and gamey. Tender cuts of venison should be served rare or medium rare unless you are braising it or mixing it with pork to add more fat.

How long does it take to smoke backstrap?

The backstraps are delicate, you don’t want to over-smoke them. Smoke the backstraps with smoke for no more than 45 minutes, allowing them to cook for 1 to 1 ½ hours. It is important to use a thermometer to keep an eye on the temperature as it climbs.

What is best to soak deer meat in before cooking?

Fresh deer meat can have blood in it, and by soaking a few hours or overnight in a solution like salt water or vinegar and water will remove much of the blood. After the soaking, empty the pan, rinse the meat then proceed.

Is smoked deer meat good?

Deer or venison is a healthy alternative to beef because it is a red-meat with a similar flavor profile but is a much more lean type of meat. In fact, venison meat typically has 5-6 times less fat than smoked beef recipes. … Smoked Venison Deer Steaks – Many people don’t know you can smoke a venison steak.

Is backstrap the same as tenderloin?

Backstrap is the whole tenderloin. It runs the length of the deer along both sides of the backbone and is usually harvested as two long cuts. … The tenderloin is the tenderest cut of beef, deer or squirrel and is also arguably the most desirable and the most expensive.

Can you eat elk medium rare?

There is very little fat in elk so it cooks quicker than beef. The most important tip to remember is: do not overcook elk! Elk is best cooked to medium rare or medium, but not to well. … Roasts -are best cooked low and long.

What is the best way to cook elk?

Cook a lean roast quickly in a hot oven to medium-rare or medium. Burgers made from ground elk cook on the grill just like their beef counterparts. An elk carcass yields a lot of nice steaks which may be cooked in a skillet or on a grill just as you would beef.