GrillAmerican
Venison backstrap, reverse-sear
The loin. Treat it like a lean filet. 125°F, a hard sear, do not cook it like a roast to 160.
Made it?
40 min · 15 min hands-on · pull 125°F · rest 8 min
Ingredients
3 lb on the fire · ~2.1 lb to the table · 4 plates at 8 oz
- venison backstrap, silver skin off3 lb
- kosher salt2 tsp
- black pepper1 tsp
- oil1 tbsp
- thyme2 sprigs
Method
- 1
Salt 45 minutes. Pepper, oil, thyme.
- 2
Indirect until 115°F. Sear 45 seconds a face. Pull 125°F.
- 3
Rest 8. Slice thick. 160°F is how backstrap becomes liver.
If you don’t have it
- venison backstrap → venison loin. Keep the same pull. Leaner cooks faster and dries sooner.
- venison backstrap, silver skin off → What you actually have, if it is the same muscle family. Elk loin is the same cook, often thicker — trust the probe.
Same cook, different day
Weeknight
Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making mashed potatoes.
Start when the roast has 30 minutes left, or while a steak rests. Russets, salted water, drain hard. Rice or mash. Butter first, then warm cream. Do not put them on the fire — they want a pot.
35 min
- With this dish, try making petite roasted potatoes.
Same pan as a roast or chicken. Or a sheet next to chops. Halve, oil, salt, rosemary. 425°F cut-side down until the faces brown. Toss in the meat drippings at the end.
40 min
- With this dish, try making potatoes au gratin.
In the oven the last 70 minutes of a roast, or while steaks reverse. Yukon Golds, ⅛-inch, layered with cream, garlic, salt, Gruyère. 350°F until a knife meets no fight, then a brief broil.
1 hr 15 min