Grilled Wisconsin Venison Tenderloin on Arteflame

Introduction

Wisconsin’s wild game has a proud tradition, and few cuts are as prized as the tenderloin of venison. When grilled properly, this lean, flavorful meat transforms into a tender steakhouse-quality dish. By using the Arteflame grill, we can take advantage of its 1,000°F center grill grate for high-heat searing, followed by a gentle finish on the surrounding flat cooktop using the reverse sear technique. This approach locks in juices and maximizes the natural flavor of locally sourced venison, turning a simple protein into an unforgettable meal.

Ingredients

• 2 venison tenderloins (about 1 lb each), trimmed and dry
• 2 tbsp coarse kosher salt
• 1 tbsp freshly ground black pepper
• 2 tbsp garlic powder
• 4 tbsp unsalted butter, softened
• 2 sprigs fresh rosemary, finely chopped
• 2 sprigs fresh thyme, finely chopped
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tbsp brown sugar (optional, for slight caramelization)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil onto three paper napkins.
2. Place the napkins in your Arteflame grill bowl.
3. Stack firewood on top of the napkins and light them.
4. Let the grill heat up for 20 minutes until the center grate reaches over 1,000°F and the cooktop is hot.

Step 2: Season the Venison Tenderloin

1. Pat the venison dry with paper towels.
2. Mix the salt, pepper, garlic powder, rosemary, and thyme in a small bowl.
3. Coat the tenderloins evenly with the seasoning mixture.
4. Rub each tenderloin with Dijon mustard and Worcestershire sauce for added depth.
5. Add softened butter on top and let it rest at room temperature for 15–20 minutes while the grill heats.

Step 3: Sear the Venison

1. Place each tenderloin on the center grill grate of the Arteflame, directly over the high heat.
2. Sear each side for 1.5 to 2 minutes until a deep golden crust forms.
3. Do not move the meat while it sears to ensure full contact.

Step 4: Reverse Sear on the Flat Top

1. Move the tenderloins to the outer flat top griddle area.
2. Cook gently, rotating occasionally to ensure even doneness.
3. Use a meat thermometer and remove the venison when it reaches 15°F below your target internal temperature (e.g., remove at 120°F for a final medium-rare of 135°F).
4. Let the meat rest for 5–10 minutes before slicing.

Step 5: Optional Compound Butter Finish

1. Mix a bit more chopped rosemary, thyme, and a pinch of salt into softened butter.
2. As the inner temperature finishes rising during rest, slice a coin of compound butter and place it on top for extra richness.

Tips

• Always let meat rest after grilling to retain juices.
• The Arteflame’s flat cooktop is hottest near the center — use this to your advantage for better temperature control.
• Use only butter for grilling — it enhances natural flavors more than oil.
• Don’t overcook venison — tenderloin is best at medium-rare to medium.
• Clean up is easy — just scrape the cooktop while it’s still warm.

Variations

1. Maple-Glazed Tenderloin: Add a final glaze of pure Wisconsin maple syrup and dijon before moving to the flat top to caramelize.
2. Smoky Chipotle Venison: Rub tenderloin with a mixture of chipotle powder, smoked paprika, and lime zest for bold heat and citrus.
3. Bacon-Wrapped Tenderloin: Wrap the venison in bacon before grilling; sear on the grates and render the bacon on the flat top.
4. Garlic & Herb Crusted: Mix fresh minced garlic with chopped parsley and thyme to crust the outside before searing.
5. Mustard-Crusted Venison: Apply a crust of stone-ground mustard and cracked pepper before grilling for tangy sharpness.

Best pairings

• Side: Grilled asparagus or buttered baby potatoes on the Arteflame griddle.
• Drink: A bold Wisconsin red wine or craft porter beer.
• Bread: Grilled sourdough slices brushed with garlic butter.

Conclusion

Grilling venison tenderloin on an Arteflame grill unlocks the full depth of this lean Wisconsin favorite. The reverse sear method ensures you’ll enjoy perfectly juicy cuts every time. Whether you’re preparing it for a weekend cookout or a gourmet wild game dinner, this recipe brings steakhouse perfection right to your backyard.