Grilled Michigan Venison Backstrap with Juniper Butter

Introduction

Savor the rich flavors of Wild Michigan venison backstrap, grilled to perfection on the Arteflame grill, and finished with a fragrant juniper-infused butter. The high-heat sear at 1,000F locks in the juices, while the reverse sear method ensures perfect doneness. This recipe celebrates bold flavors, minimal cleanup, and the joy of outdoor grilling.

Ingredients

• 2 lbs venison backstrap
• 2 tbsp butter, softened
• 1 tsp crushed juniper berries
• 1 tsp fresh thyme, chopped
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp sea salt
• 2 tbsp unsalted butter (for grilling)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Light the Arteflame Grill

1. Pour some vegetable oil onto three paper napkins and place them in the grill.
2. Stack firewood over the soaked napkins.
3. Light the napkins and allow the fire to build. Your grill will be ready for cooking in about 20 minutes.

Step 2: Prepare the Juniper Butter

1. In a small bowl, mix the softened butter with crushed juniper berries, thyme, garlic powder, black pepper, and sea salt.
2. Stir until well combined and set aside.

Step 3: Sear the Venison

1. Melt 2 tbsp of butter on the center grill grate.
2. Place the venison backstrap directly on the center grill grate for a high-heat sear.
3. Sear for about 2 minutes per side, ensuring a deep, flavorful crust.

Step 4: Reverse Sear to Desired Doneness

1. Move the seared venison to the flat cooktop, positioning it in a medium-heat zone.
2. Cook until the internal temperature reaches 120F for rare, 130F for medium-rare (remove the meat 15F before the target temperature).

Step 5: Rest and Serve

1. Remove the venison from the grill and let it rest for about 10 minutes.
2. Top with the prepared juniper butter and allow it to melt over the meat.
3. Slice and serve immediately.

Tips

• Always remove the venison from the grill when it's 15F below your desired doneness to prevent overcooking.
• Use only wild-caught Michigan venison for an authentic flavor.
• Crush juniper berries with the back of a spoon to release their full aroma.
• Resting the venison ensures that the juices redistribute for a tender bite.

Variations

• Garlic Herb Butter: Replace juniper berries with minced garlic, rosemary, and parsley for a classic herb butter.
• Smoky Chipotle: Add smoked paprika and chipotle powder to the butter for a spicy, smoky twist.
• Maple Bourbon Glaze: Brush the backstrap with a mix of maple syrup and bourbon before grilling for a sweet, caramelized finish.
• Coffee-Rubbed Venison: Coat the venison in ground coffee, brown sugar, and black pepper before searing for a deep, earthy flavor.
• Blueberry Sage Butter: Swap juniper berries for mashed wild blueberries and fresh sage for a hint of fruity sweetness.

Best Pairings

• Grilled asparagus and wild mushrooms
• Roasted sweet potatoes with butter
• A bold red wine, such as Cabernet Sauvignon or Zinfandel
• Sourdough bread grilled on the Arteflame flat top

Conclusion

Grilling venison backstrap on the Arteflame grill delivers a perfect steakhouse sear with a juicy, tender finish. The unique juniper butter adds a wild, aromatic flavor that enhances every bite. With minimal cleanup and maximum flavor, this is a must-try for venison lovers.