Grilled Venison Backstrap (Arkansas Style) | Arteflame

Introduction

Imagine the scent of smoky charcoal mixing with savory garlic and fresh rosemary as a beautiful crust forms on the grill. Venison backstrap is often called the "filet mignon" of the woods, and for good reason. When sliced, it reveals a ruby-red, melt-in-your-mouth interior that rivals any high-end steakhouse cut. This isn't just a meal; it's a celebration of the hunt and a rustic feast that brings everyone together around the fire.

Why I Love This Arkansas Style

What makes this specific preparation a winner is how it tackles the common fear of "gamey" meat. The savory, umami-packed marinade acts as a tenderizer, ensuring every bite is rich and juicy. It is incredibly rewarding to take a lean, wild protein and turn it into a butter-basted masterpiece. Plus, it cooks quickly over high heat, making it perfect for an impressive yet stress-free outdoor dinner.

Tips for Success

• Remove the Silver Skin: Take the time to trim off the white, pearlescent connective tissue; it doesn't render down like fat and will make the meat chewy if left on.
• Watch the Temp: Venison is extremely lean. Use an instant-read thermometer and pull the meat at 130°F, as it will continue to rise in temperature while resting.

Ingredient Substitutions

If you don't have venison on hand, this marinade works wonders on beef tenderloin or flank steak. For a gluten-free option, simply swap the soy sauce for Tamari or coconut aminos without losing that essential depth of flavor.

Ingredients

The Meat

• 2 lbs Venison Backstrap (silver skin completely removed)

The Arkansas Marinade

• 1/2 cup Soy Sauce (or Dale's Seasoning for authenticity)
• 1/4 cup Worcestershire Sauce
• 2 tbsp Olive Oil
• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder
• 1 tsp Freshly Cracked Black Pepper
• 1/2 tsp Cayenne Pepper (optional for heat)

The Finish

• 4 tbsp Unsalted Butter (sliced into pats)
• 1 tbsp Fresh Rosemary or Thyme (chopped)
• Sea Salt flakes (for garnish)

Instructions

Step 1: Prep and Clean the Venison

1. Begin by ensuring your venison backstrap is fully thawed if it was frozen. Rinse it gently with cold water and pat it completely dry with paper towels.
2. Using a sharp boning knife, carefully trim away the silver skin. This is crucial; silver skin does not render down like fat and will cause the meat to curl and become tough during grilling.
3. Cut the backstrap into manageable 6 to 8-inch sections to ensure even cooking.

Step 2: Marinate the Meat

1. In a large resealable plastic bag or a glass baking dish, combine the soy sauce, Worcestershire sauce, olive oil, garlic powder, onion powder, black pepper, and cayenne.
2. Place the trimmed backstrap into the marinade, ensuring the meat is fully coated. Squeeze the air out of the bag and seal it tight.
3. Refrigerate for at least 4 hours, though 6 to 8 hours is optimal for deep flavor penetration. Remove the meat from the fridge 30 minutes before grilling to let it come to room temperature.

Step 3: Fire Up the Grill

1. Build a medium-sized fire in your grill. If using an Arteflame, aim to get the center grill grate extremely hot (over 600°F) for searing, while the outer plancha surface heats to a medium-high temp.
2. Lightly oil the grill surface to prevent sticking.

Step 4: The Sear and Roast

1. Remove the venison from the marinade and shake off excess liquid. Discard the remaining marinade.
2. Place the backstrap directly on the hottest part of the grill (the center grate). Sear for 2-3 minutes per side until a deep, dark brown crust forms.
3. Once seared, move the meat to the cooler, outer part of the grill (the flat top) to finish cooking gently.
4. Top the meat with the pats of butter and chopped herbs, letting the butter melt over the steak as it finishes.

Step 5: Rest and Serve

1. Use an instant-read meat thermometer to check the internal temperature. Pull the meat off the grill when it reaches 130°F for a perfect medium-rare.
2. Transfer the venison to a cutting board and tent loosely with foil. Let it rest for a full 10 minutes. This allows the juices to redistribute throughout the muscle.
3. Slice against the grain into medallions and sprinkle with sea salt flakes before serving.

Tips

Cooking venison requires a watchful eye because it is significantly leaner than beef. The lack of intramuscular fat means it can dry out rapidly if overcooked. The "Arkansas Style" relies heavily on pulling the meat before it looks done; remember that carry-over cooking will raise the internal temperature by about 5 degrees while it rests. If you aim for 130°F on the grill, you will end up with a perfect 135°F medium-rare on the plate.

Another vital tip is silver skin removal. If you leave this connective tissue on, the marinade won't penetrate as well, and the meat will be chewy regardless of how perfectly you grill it. Take your time with a sharp knife to remove every bit of that white, pearlescent tissue. Finally, never skip the resting phase. Cutting into a hot backstrap immediately will cause all those delicious juices to run out onto the cutting board, leaving you with dry meat.

Variations

While the classic savory marinade is a staple, venison is a versatile protein that pairs well with various flavor profiles. You can easily adapt this recipe to suit your specific cravings or whatever ingredients you have on hand. Here are a few ways to mix things up while keeping the grilling technique the same:

• Bacon-Wrapped: Wrap the backstrap sections in thick-cut bacon before grilling. Use toothpicks to secure the bacon. This adds fat and smokiness to the lean meat.
• Coffee Rub: Skip the liquid marinade and use a dry rub made of ground espresso, brown sugar, and chili powder for an earthy, bold crust.
• Sweet & Smoky: Add 2 tablespoons of maple syrup or honey to the original marinade for a caramelized sweetness that offsets the salty soy sauce.
• Spicy Cajun: Replace the onion and garlic powder with a dedicated Cajun seasoning blend and add extra cayenne pepper.
• Herb Butter Baste: Grill the meat with just salt and pepper, then baste continuously with a garlic-rosemary compound butter during the last few minutes of cooking.

Best pairings

A dish as rich and flavorful as Arkansas Grilled Venison Backstrap deserves sides that can stand up to its bold profile without overpowering it. Since the marinade is savory and salty, you want accompaniments that offer texture and perhaps a touch of sweetness or starch to balance the meal. Rustic, earthy sides are generally the best choice for wild game dinners.

• Grilled Root Vegetables: Carrots, parsnips, and sweet potatoes tossed in oil and grilled alongside the meat bring out a natural sweetness.
• Garlic Mashed Potatoes: The creamy texture of buttery mash is the perfect vehicle for any juices that escape the sliced venison.
• Wild Rice Pilaf: A nutty wild rice blend with mushrooms and cranberries complements the gamey notes of the deer.
• Grilled Asparagus: Charred asparagus with lemon zest adds a fresh, acidic crunch to cut through the richness.
• Bold Red Wine: Pair this dish with a Cabernet Sauvignon or a Syrah/Shiraz to match the red meat's intensity.

Conclusion

Mastering this Arkansas Grilled Venison Backstrap recipe is a rite of passage for any outdoor cook. It transforms a simple cut of meat into a culinary experience that honors the animal and the effort it took to harvest it. By focusing on high heat, careful temperature management, and a robust marinade, you eliminate the "gamey" reputation that venison sometimes carries, replacing it with succulent, steakhouse-quality flavor.

Whether you are cooking on an Arteflame grill under the stars or firing up the backyard barbecue for friends, this dish is guaranteed to impress. It connects us to the primal joy of cooking over fire and sharing nature's bounty. So, thaw out that backstrap, mix up the marinade, and get ready to enjoy one of the finest meals the great outdoors has to offer.