North Dakota Grilled Venison Backstrap Medallions

Introduction

There is perhaps no cut of game meat more revered by hunters and culinary enthusiasts alike than the venison backstrap. Often described as the "filet mignon of the forest," this lean, tender muscle runs along the spine of the deer and offers a richness of flavor that commercially raised beef simply cannot match. In the rugged expanses of North Dakota, where the tradition of field-to-table dining runs deep, preparing this prize cut is treated with the utmost respect. This recipe channels the spirit of the Great Plains, utilizing earthy juniper berries and fresh herbs to complement the natural gaminess of the meat without masking it.

The secret to perfect backstrap lies in the high-heat sear followed by a controlled finish, a method perfectly suited for an Arteflame grill. By slicing the loin into medallions, you ensure a caramelized crust on every bite while keeping the center buttery and pink. Whether you harvested the deer yourself or sourced it from a specialty butcher, this North Dakota-style preparation turns a rustic ingredient into a gourmet centerpiece, celebrating the connection between the land and the grill.

Ingredients

The Meat

• 2 lbs Venison backstrap, silver skin completely removed
• 2 tbsp Unsalted butter (for finishing)

The North Dakota Marinade

• 1/2 cup Extra virgin olive oil
• 2 tbsp Juniper berries, lightly crushed
• 4 cloves Garlic, minced
• 1 tbsp Fresh rosemary, finely chopped
• 1 tbsp Fresh thyme leaves
• 1 tsp Black peppercorns, cracked
• 1 tsp Kosher salt (plus more for finishing)
• 1 tbsp Worcestershire sauce

Instructions

Step 1: Preparation and Marinating

1. Begin by ensuring all silver skin is trimmed from the backstrap; this connective tissue becomes tough when cooked and can distort the shape of the meat.
2. Slice the backstrap into medallions, approximately 1.5 to 2 inches thick.
3. In a small bowl, combine the olive oil, crushed juniper berries, minced garlic, rosemary, thyme, cracked pepper, and Worcestershire sauce.
4. Place the medallions in a resealable bag or glass dish and pour the marinade over them, ensuring they are well coated. Refrigerate for at least 2 hours, but preferably 4 to 6 hours, to let the juniper and herbs penetrate the meat. Remove from the fridge 30 minutes before grilling to come to room temperature.

Step 2: Firing Up the Grill

1. Start your Arteflame grill by building a fire in the center. Allow it to burn down until the center grate is extremely hot (for searing) and the outer flat cooktop reaches a consistent medium-high cooking temperature.
2. Lightly oil the cooktop surface to prevent sticking, though the marinade oil will assist with this.

Step 3: Searing the Medallions

1. Remove the medallions from the marinade, shaking off excess oil but keeping the herbs and pepper flakes stuck to the meat. Season generously with Kosher salt right before grilling.
2. Place the medallions directly on the center grill grate for a high-heat sear. Sear for about 1-2 minutes per side until a deep brown crust forms.
3. Move the medallions to the flat carbon steel cooktop to finish cooking. This allows for gentler heat to bring the internal temperature up without burning the exterior.

Step 4: The Butter Finish

1. Cook until the internal temperature reaches 130°F for medium-rare. Do not go past 135°F, or the meat may become dry.
2. In the final minute of cooking, place a small dab of butter on each medallion and let it melt over the meat and onto the cooktop, spooning the juices back over the venison.
3. Remove the meat from the grill immediately and place it on a warm cutting board.

Step 5: Resting

1. Tent the medallions loosely with foil and let them rest for at least 5 to 10 minutes. This is crucial for allowing the juices to redistribute throughout the muscle fibers.
2. Serve immediately while warm.

Tips

When cooking lean game meat like venison, temperature control is paramount. Unlike beef, venison has very little intramuscular fat (marbling) to protect it from drying out. Therefore, it is highly recommended to use a reliable instant-read digital thermometer rather than relying on the "touch test." Pull the meat off the grill when it is five degrees *below* your target temperature, as the residual heat will continue to cook the medallions while they rest. For the most tender result, aim for rare to medium-rare; cooking venison well-done is generally considered a culinary sin as it creates a livery texture.

Additionally, pay close attention to the "silver skin" during prep. This white, silvery membrane does not melt down like fat. If left on, it will contract violently under heat, causing your medallions to curl into cups and preventing an even sear. Use a sharp, flexible filet knife to slide under the membrane and peel it away in long strips before you slice your medallions.

Variations

While the juniper and herb profile is traditional to the Northern Plains, venison is a versatile canvas that accepts various flavor profiles. You can easily adapt this recipe to suit your palate or the ingredients you have on hand. Here are a few ways to switch up your grilled backstrap medallions:

• Bacon-Wrapped Medallions: Wrap a slice of thin-cut bacon around the circumference of each medallion and secure with a toothpick before grilling to add fat and smokiness.
• Coffee Rub: Swap the herbal marinade for a dry rub made of ground espresso, brown sugar, and chili powder for a deep, earthy crust.
• Berry Reduction Glaze: Omit the marinade herbs and instead glaze the finished meat with a reduction of blackberries or chokecherries mixed with balsamic vinegar.
• Spicy Cajun Style: Use a Cajun spice blend and brush with melted butter and hot sauce near the end of the grilling process.
• Garlic Herb Butter Compound: Grill the meat simply with salt and pepper, then top with a cold slice of compound butter (mixed with parsley, garlic, and lemon zest) while resting.

Best pairings

To create a balanced plate that honors the rustic nature of the venison, stick to sides that offer earthiness and texture. Since venison is incredibly lean, pairings that introduce a bit of richness or starch work wonderfully to round out the meal. In North Dakota, wild rice is a staple that pairs beautifully with game, soaking up any savory juices from the meat.

• Creamy Wild Rice Soup or Pilaf: The nuttiness of wild rice complements the piney notes of the juniper berries.
• Roasted Root Vegetables: Think parsnips, carrots, and sweet potatoes roasted on the flat top of your Arteflame until caramelized.
• Garlic Mashed Potatoes: A classic steakhouse side that works just as well here, providing a creamy contrast to the seared meat.
• Red Wine: A bold Cabernet Sauvignon, Syrah, or a Petite Sirah has enough tannin and structure to stand up to the rich flavor of the venison.
• Sautéed Mushrooms: Morel mushrooms, if in season, are the ultimate pairing, but cremini mushrooms sautéed in butter and thyme are excellent year-round.

Conclusion

Grilling venison backstrap medallions is more than just preparing a meal; it is a celebration of the hunt and a tribute to the wilderness. This North Dakota-inspired recipe highlights the natural flavors of the deer while using the unique searing capabilities of the Arteflame grill to achieve restaurant-quality results in your own backyard. By combining the piney aroma of juniper with the intense heat of a wood fire, you create a dish that is deeply aromatic, incredibly tender, and satisfyingly rustic.

Remember that the key to success with wild game is patience and attention to temperature. Treat this noble cut of meat with care, allow it to rest properly, and you will be rewarded with one of the finest eating experiences nature has to offer. Whether you are feeding a hungry hunting camp or hosting an elegant outdoor dinner, these medallions are sure to be the highlight of the evening.