Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Venison Medallions

Richard Fl
Richard Fl Posts: 8,297
edited November -0001 in EggHead Forum
Neighbor has some venison backstrap that he is going to cut into medallions and wrap in bacon. Wants me to cook on BGE. Great means I get some for my labor. Question at what temperature should I pull? Have a thermapen to use. TIA

PS I usually pull beef at 125F for us.
· Share on FacebookShare on Twitter

Comments

  • Photo Egg
    Photo Egg Posts: 12,137
    Since you are cooking a bunch of small ones just do a test at your normal 125 and see if you like it.
    It will not take long to cook up a test snack. :laugh:
    Darian
    Thank you,
    Darian

    Galveston Texas
    · Share on FacebookShare on Twitter
  • Rusty Rooster
    Rusty Rooster Posts: 1,239
    You are right on target Richard. Cook them just like a filet. Any more done & they will get dry & stringy. I would LOVE to come help you sample a couple. ;)
    · Share on FacebookShare on Twitter
  • Fidel
    Fidel Posts: 10,172
    I cut the backstraps into 3" medallions, then butterfly them to get 1.5" thick steaks. I then wrap those in bacon and grill just like I would a beef filet. I typically season with salt and pepper only.

    Cook it how you like your beef, same temp ranges apply.
    · Share on FacebookShare on Twitter
  • Fidel
    Fidel Posts: 10,172
    You should shoot more deer behind your house Tom!

    Let me come out there and hunt and I'll give you all the backstraps you want. I just want jerky and summer sausage meat.
    · Share on FacebookShare on Twitter

Categories