help w/ time and temp on a venison backstrap

deepsouth

i'm cooking my first venison backstrap monday and i was looking for the proper time and temp to cook it? should i sear it low on the CI and spider and then pull it up onto the adjustable rig to come to temp?

i'm planning on soaking it in buttermilk for about 12-18 hours and then seasoning it up prior to cooking.

any other recommendations are welcome, but in light of the business of my household these days, if i don't have it on hand, i probably can't get it.

i have dizzy pig seasonings, simply marvelous seasonings, paul prudhome seasonins and other basic stuff, salt and pepper, greek seasoning, garlic, onion, etc...

thanks in advance.

cookn biker

Jason, When I soak chicken in buttermilk I add a bunch of tabasco. Enough to make it a light pink. It is really tasty! Not to certain about the backstrap cut, I've only cooked venison steaks.

cookn biker

Found this.

http://www.askthemeatman.com/answers/answer_to_deer_backstrap_answer.htm

Ripnem

That sounds like a great method to me. Try Raising the Steaks for your rub. If you have people that would like it cooked to a different temp then you could do them the same way, but cut into medallions or like a fillet. Either way, just stay close and keep an eye on temps, as they cook real fast. I would pull between 118-125 and rest for 10-15 minutes under a tent. 118 works great, for me, with venison. I cook a lot of the stuff.

deepsouth

you guys are so fast and awesome! i will be needing to cook it to different temps, so i will be slicing it and then throwing "steaks" back onto the grill.

me, i like my meat damn near raw.

BBQMaven

deepsouth
Venison dries out quicker than pork - esp the backstrap.. cook it quick and hot.. pull it and let rest in foil ... watch the temp and don't let get over 130 - follow Ripnem's advise...

PhilOsh

Rub the whole backstrap with oil (I use peanut oil) and sprinkle with favorite rub. Allow to come to room temp and place on hot grill direct, flipping once, let rest in tent of aluminum foil, and serve as rare as you can eat it. Don't overcook it!
Great food. The season opened here last weekend and the backstrap was just delicious. You can also slice the backstrap into thin medallions and season, then quickly fry them on an oiled cast iron frypan, serving them rare directly onto a platter with sliced crusty french bread. They'll eat as much as you put in front of them. You can really control the rareness of the meat with each pan you prepare doing it this way.
Phil

deepsouth

great tips! can't wait to cook the thing tomorrow night!