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.
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- 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.