Reverse-Seared Venison Backstrap
Learn how to cook a flavorful and perfectly seared venison backstrap using the reverse seared method.
00:00:00 Learn how to prepare a flavorful and perfectly seared venison backstrap using the reverse seared method.
🔪 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.
00:01:00 Reverse-Seared Venison Backstrap grilled to perfection by slowly raising the temperature and searing it for a juicy, medium-rare to medium meat from crust to crust.
🥩 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.
00:02:04 Learn how to reverse-sear venison backstrap for even cooking and a perfect sear. Preheat cast iron slowly to ensure hot pan walls and avoid temperature drops. Sear for 1.5 minutes on each side.
🔥 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.
00:03:06 Learn how to cook venison backstrap using the reverse-sear method. Achieve perfect medium-rare doneness with a caramelized crust and flavorful butter.
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.
00:04:09 In this video, learn how to cook a delicious venison backstrap with a reverse-sear method for a perfect medium rare finish.
🍖 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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