Seared BBQ Venison Backstrap (South Dakota Style) | Arteflame

Introduction

There is a primal satisfaction in hearing the sizzle of bacon hitting hot steel, sending plumes of savory hickory smoke into the cool evening air. This South Dakota-style Venison Backstrap isn’t just a meal; it’s a celebration of the harvest. Known as the “filet mignon” of the deer, the backstrap is prized for its lean tenderness, but it demands respect in the kitchen. When wrapped in salty, crispy bacon and glazed with a tangy BBQ sauce, it transforms into a melt-in-your-mouth experience that perfectly balances gamey earthiness with rich, smoky comfort.

Why This is the Ultimate Game Day Feast

I love this recipe because it solves the biggest challenge of cooking wild game: keeping it moist. The thick-cut bacon acts as a self-basting shield, infusing fat into the lean meat while the Arteflame’s solid steel cooktop delivers a steakhouse-quality sear without flare-ups. It is rustic enough for a campfire but elegant enough for a dinner party, bringing people together around the fire for a truly memorable bite.

Chef's Notes for Perfection

• Remove the Silver Skin: Before seasoning, use a sharp knife to remove the white connective tissue running along the meat. Leaving it on causes the meat to curl and become chewy.
• Watch the Temp: Venison has zero forgiveness. Pull the meat off the direct heat when it hits 120°F (rare) and let the residual heat carry it to a perfect medium-rare (130°F).
• Rest is Best: Let the meat rest for at least 10 minutes before slicing to keep those precious juices inside the medallions rather than on your cutting board.

Make It Your Own

If you don’t have venison in the freezer, a beef tenderloin or pork tenderloin makes an excellent substitute with this same method. For a keto-friendly version, simply swap the sweet BBQ glaze for a sugar-free sauce or a savory garlic-herb butter baste.

Ingredients

The Meat & Marinade

• 2 lbs Venison Backstrap (whole, silver skin removed)
• 1 lb Thick-cut Bacon (hickory or applewood smoked)
• 1 cup Your favorite BBQ Sauce (South Dakota style prefers a tangy, slightly sweet base)
• 2 tbsp Olive Oil or melted Butter (for binding the rub)

The Seasoning Rub

• 1 tbsp Coarse Sea Salt
• 1 tbsp Cracked Black Pepper
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1/2 tsp Smoked Paprika

Instructions

Step 1: Prep and Season

1. Begin by ensuring all silver skin is removed from the backstrap; this is crucial for tenderness.
2. Pat the venison dry with paper towels.
3. Rub the meat lightly with olive oil or melted butter.
4. In a small bowl, mix the salt, pepper, garlic powder, onion powder, and smoked paprika. Generously coat the venison with this dry rub mixture on all sides.

Step 2: The Bacon Wrap

1. Take your thick-cut bacon strips and wrap them spirally around the entire length of the backstrap.
2. Secure the ends of the bacon with toothpicks if necessary to keep them in place during the cook.
3. Allow the meat to sit at room temperature for about 20-30 minutes while you prepare the grill.

Step 3: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill using hardwood (oak or hickory works best for game).
2. Wait for the cooktop to reach searing temperature. You want the flat steel griddle hot enough to crisp the bacon immediately upon contact.
3. Lightly oil the cooktop surface where you plan to place the meat.

Step 4: Sear and Smoke

1. Place the bacon-wrapped backstrap directly onto the flat steel cooktop.
2. Sear for about 2-3 minutes per side, rotating until the bacon is crispy and golden brown on all sides.
3. Once the bacon is crisp, move the backstrap slightly further away from the center fire to finish cooking with radiant heat.

Step 5: Glaze and Rest

1. When the internal temperature reaches 120°F (rare), begin brushing the BBQ sauce over the bacon.
2. Continue grilling, turning often to caramelize the sauce without burning it, until the internal temperature hits 130°F for medium-rare.
3. Remove the venison from the grill and let it rest on a cutting board for at least 10 minutes. This allows the juices to redistribute. Slice into medallions and serve.

Tips

Cooking wild game requires a watchful eye because venison has very little intramuscular fat compared to beef. The most critical tip for this recipe is to avoid overcooking. Venison backstrap is best served medium-rare (130°F to 135°F). If you push it past medium, you risk the meat becoming tough and developing a liver-like metallic taste. Utilizing the Arteflame's heat zones is your best advantage here; sear close to the center for that Maillard reaction on the bacon, then move it to the outer edge of the cooktop to bring the internal temperature up slowly. Additionally, always let the meat come up to room temperature before it hits the grill. Cooking cold meat leads to uneven doneness, with a gray ring around the edges and a raw center. Finally, do not skip the resting period—cutting into it too early will cause all those precious juices to run out onto the cutting board.

Variations

While the bacon-wrapped BBQ method is a classic crowd-pleaser, venison backstrap is versatile enough to handle various flavor profiles. You can easily adapt this recipe to suit different palates or dietary preferences. For a purist approach, you might ditch the bacon and rely solely on a hard sear with compound butter. Alternatively, you can lean into the "South Dakota Chislic" style by cubing the meat before grilling, though this is usually done with leg cuts, it is delicious with backstrap. If you prefer a savory herb crust over sweet BBQ sauce, swap the glaze for a mixture of fresh rosemary, thyme, and crushed garlic. Experimenting with the wood choice also changes the flavor profile; try fruit woods like cherry or apple for a sweeter smoke that pairs beautifully with the gamey notes of the deer.

• Herbed Butter Crust: Skip the BBQ sauce and baste with garlic-rosemary butter during the final minutes.
• Spicy Kick: Add cayenne pepper to the dry rub and use a jalapeño-infused BBQ sauce.
• Coffee Rub: Use finely ground espresso in your dry rub for a deep, earthy flavor that stands up to the strong venison taste.
• Maple Glaze: Replace BBQ sauce with a mix of maple syrup and bourbon for a sticky, sweet finish.
• Naked Sear: Remove the bacon entirely, sear the meat directly on the hottest part of the grill, and serve with chimichurri.

Best pairings

To round out this South Dakota BBQ feast, you need sides that can stand up to the bold flavors of smoked bacon and game meat. Starchy vegetables are a natural companion to venison. A classic garlic mashed potato or a cheesy potato gratin works wonders to absorb the sauce and juices. Since you are already cooking on the Arteflame, utilize the flat top to grill hearty vegetables. Asparagus tossed in lemon and parmesan, or caramelized Brussels sprouts with balsamic glaze, offer a nice textural contrast to the tender meat. For a true Midwest feel, grill some corn on the cob directly on the surface until slightly charred, then slather with butter. Regarding beverages, a full-bodied red wine like a Cabernet Sauvignon or a Syrah pairs perfectly with the red meat. If you prefer beer, an Amber Ale or a dark Porter complements the smoky BBQ elements beautifully.

Conclusion

Mastering this South Dakota BBQ Venison Backstrap recipe on the Arteflame grill is about more than just cooking dinner; it is about celebrating the harvest and the outdoors. The combination of smoky bacon, tangy BBQ sauce, and the rich, clean flavor of the venison creates a dish that is both comforting and gourmet. The Arteflame’s unique design makes it effortless to achieve that restaurant-quality sear while keeping the inside tender and juicy. Whether you are feeding a group of hungry hunters or hosting an elegant backyard dinner, this recipe is guaranteed to impress. So fire up the grill, pour a drink, and enjoy one of the finest cuts of meat nature has to offer, prepared exactly how it was meant to be eaten.