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Reverse-Sear Venison Backstrap

Reverse-Sear Venison Backstrap

Backstrap is the best cut on the deer, and it is lean with no fat to forgive a mistake. Cook to temp, not the clock. Roast it low to 110F, then hard sear over coals to 125 to 130F medium-rare. Rest it, slice thin across the grain, and respect what you shot.

Wild GameReverse SearNakedWeeknight
Method
Reverse Sear
Total time
1 hr plus dry-brine
Target internal temp
125 to 130F max
Gear
Folding Chef's Knife, charcoal grill or cast iron
Difficulty
Medium
Serves
4

Ingredients

  • 1.5 to 2 lb venison backstrap, silverskin removed
  • 1 tbsp kosher salt for dry-brine
  • 1 tbsp coarse black pepper
  • 2 tbsp tallow or neutral oil for the sear
  • Optional: garlic and thyme for the sear

The Cook

  1. 01

    Trim every bit of silverskin off the backstrap with the chef's knife. It never breaks down and turns gummy if you leave it.

  2. 02

    Salt the meat and dry-brine uncovered in the fridge for at least 2 hours, overnight is better.

  3. 03

    Set up the grill for 225F indirect with oak for smoke.

  4. 04

    Season with coarse pepper and roast to 110 to 115F internal, pulling early. Failure point: this is lean meat, so a few degrees too far here cooks out on the sear.

  5. 05

    Build a hot coal bed or get a cast iron screaming.

  6. 06

    Sear the backstrap hard on all sides, turning often, just until you hit 125 to 130F. Do not push past 130F.

  7. 07

    Rest 8 minutes, then slice thin across the grain.

Doneness

Pull at 125F for the carryover to settle around 128 to 130F medium-rare. The meat should feel like the meat of your thumb, springy not soft, deep red and juicy inside. Past 130F venison dries out and turns livery.

Pro Tip

The number one backstrap mistake is cooking to time. Use a thermometer and pull early. Carryover does real work on a lean cut, and you cannot walk it back once it is gray.

Questions

Salt time seasons all the way through and helps the lean meat hold moisture. It matters more on game than on fatty beef.

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