grill ChartsDATASHEET // CT-GR-098
grillSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Venison Backstrap Medallions (1.5-inch thick) in the grill
Specification: 1.5-inch thick deer backstrap steaks (trimmed of all silver skin), dry-rubbed and oiled
Target Temp
500°F (260°C) Direct High
Direct Flame
Total Time
5–7 mins
Total Cook Window
Flip Mark
3m
Turnover Point
Internal Safe Temp
130°F (54°C) (rare to medium-rare)
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Preheat grill to 500°F (260°C) Direct High. Clean and oil grates. Prepare venison backstrap medallions (1.5-inch thick) (1.5-inch thick deer backstrap steaks (trimmed of all silver skin), dry-rubbed and oiled). Spray lightly with high-smoke-point oil.
2
Cook & Flip
Cook for 5–7 mins. Flip at the 3-minute mark for even browning.
3
Check & Rest
Deep caramelized crust on both faces; internal probe reads 130°F with juicy crimson interior Confirm internal temperature reaches 130°F (54°C) (rare to medium-rare). Rest for 5 minutes before serving.
Verification Basis & Testing Rig
Quality Deer Management Association Culinary Guidelines & Wild Game Food Safety Standards
Pro Tip: Venison backstrap has zero intramuscular marbling; cooking past 135°F renders wild game liver-like and dry. Pull at 125°F and rest.
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