A friend of mine who is a gamekeeper here in the UK has given me some venison he killed today, beautiful meat, incredibly fresh… I’m cooking up a venison and porter stew tomorrow with the haunch (leg) planning to cook that skirt piece you can see over charcoal the following day though – any tips for grilling venison? I’m just planning to trim that silver skin, a couple mins over a high heat each side and rest in some garlic and herb butter
by ArtrDog
7 Comments
Yeah you got the right idea. That backstrap doesn’t need much to be delicious. Just don’t overcook it
Venison is super lean, the line between “cooked” and “overcooked” is a fine one. Aim for a bit under your usual “doneness”
Yep. That’s the way. Treat it like you would a good steak. Hellfire hot charcoal, hard sear both sides. Let it rest a few minutes. It’ll be awesome.
When I pan sear backstrap in a cast iron skillet, I do 3-4 mins per side. Rosemary, Thyme, Garlic, and lots of Butter. Melts in your mouth!
Mmm yummy! What you got there, muntjac?
Looks great! Hot and fast is the secret. Or low and slow works well too. I reverse seared an entire backstrap last month and it was the best I’ve ever had
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