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I do something similar with venison. I let it rest coming up to room temp, sear on the grill for maybe a minute on each side and serve. Center remains raw. This gives a buttery texture feel in your mouth and great taste. I like the combination taste of seared and raw.
I started cooking venison rare to med rare years ago. Every time I undercooked I found I liked it better. Completely raw is a step to far for me.
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