The smoky flavors imparted by the grill are a natural fit for the “hunter’s filet mignon.” This tender cut of meat is incredibly lean, so it is often cooked to medium-rare to achieve a moist and flavorful outcome. The length of time required to cook a whole backstrap on the grill ultimately depends on how large the cut of meat is and your desired level of doneness.
Grilled Venison Backstrap
Preheat your grill to a high heat before introducing the backstrap to the grill. Cook the loin for a few minutes on each side, keeping cooking times uniform during each flip so that the meat cooks evenly. A meat thermometer should be used to accurately determine doneness. When the internal temperature reaches 130 degrees Fahrenheit, it is medium-rare; 135 to 145 F indicate a medium doneness; 150 F indicates medium-well; and anything over 160 F is well done. The USDA recommends cooking venison to an internal temperature of 160 F.
How to Marinate Pork Chops in Pineapple ...
How to Cook Trevally
How to Pan Cook Shark
How Long to Cook Steak at 150 Degrees ...
What Does It Mean to Score Roast Pork?
How to Grill a Ribeye on a Weber Q
How to Broil Filet Mignon Wrapped in ...
How to Cook Tender Rolled Flank Steaks ...
How to Bake Boneless Skinless Tilapia
How to Cook Large Brown Mushrooms
How to Cook Saba Fish
Cooking Instructions for Lamb Chops
How to Cook Venison Backstrap Steaks on ...
How to Season Flour for Fried Chicken
How to Make Whipping Cream With Milk
How to Freeze Empanadas
How to Pan Cook a Sirloin to Medium-Well
How to Cook London Broil
How to Make a Juicy Pork Tenderloin
How Many Calories Are in Butternut ...
- Eat Like a Wildman: 110 Years of Great Game and Fish Recipes; Rebecca Grey
- USDA: Game From Farm to Table
Christina Kalinowski is a writer from the Twin Cities who began her career in 2011. She contributes food and drink related articles to The Daily Meal. She holds a Master of Arts in sociology from Purdue University.