Let’s be honest with ourselves: Backstrap is perfect with only salt and pepper, cooked medium-rare (not a fraction of a degree past that). Still, adding a little something extra is a great way to keep things interesting and may cause less-enthusiastic wild-game eaters to rush to the table.
When it comes to a full length of a backstrap, I recommend two key techniques for a perfect medium-rare finish:
- Pull that thawed meat from fridge two hours prior to cooking so it can come to room temp.
- Cut backstrap in half before placing on grill as the narrower section (portion taken from near neck) will cook faster than thicker part.
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