🔪 The video demonstrates how to prepare a reverse seared venison backstrap.
🧻 Draining the excess moisture from the meat before searing is crucial for flavor and achieving a nice brown sear.
🔥 Coating the venison with olive oil and seasoning thoroughly enhances the flavor and helps with moisture retention.
🥩 Resting the venison backstrap before grilling allows the salts to absorb into the meat, flavoring and tenderizing it.
🔥 To achieve a medium rare to medium result, the backstrap is reverse seared at 275 degrees Fahrenheit for 20 to 25 minutes, slowly bringing the temperature up.
🌡️ During the grilling process, the meat is monitored using a meat probe to ensure it reaches the desired internal temperature of around 110-128 degrees Fahrenheit.
🔥 Properly preheating the cast iron pan ensures a nice sear on the venison backstrap.
⏰ The venison backstrap should be seared for about a minute and a half on each side.
🌡️ The internal temperature of the backstrap should reach 128 to 132 degrees Fahrenheit for the final resting temperature.
The video is about cooking venison backstrap using the reverse-sear method.
Caramelization and browning are important for flavor and texture.
Allowing the meat to rest after cooking ensures even doneness.
🍖 The reverse-seared venison backstrap is cooked to a perfect medium rare.
👌 Cooking it to 128 to 130 degrees ensures a moist and flavorful result.
🔪 If desired, the backstrap can be cooked to 135 degrees for a less red appearance.
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