South Dakota Garlic Herb Grilled Venison

Introduction

Experience the bold flavors of South Dakota with this Garlic Herb Grilled Venison recipe. Cooking on the Arteflame grill enhances the natural richness of the venison, locking in juices with a high-heat sear at the center grill grate, then finishing slowly on the outer flat-top cooktop for a perfect reverse sear. Made for outdoors and flavor-seekers, this dish is a showstopper at any backyard gathering.

Ingredients

• 4 venison steaks (1.5” thick)
• 3 tbsp softened butter
• 4 garlic cloves, minced
• 2 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, chopped
• 1 tsp coarse sea salt
• 1 tsp freshly cracked black pepper
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard

Instructions

Step 1: Fire up the Arteflame grill

1. Soak three paper napkins with vegetable oil.
2. Place them in the center of the Arteflame grill.
3. Stack dry firewood over the oiled napkins.
4. Light the napkins and allow the grill to heat for about 20 minutes.
5. The center grill grate will reach over 1,000°F, while the outer cooktop also gets hot with distinct heat zones.

Step 2: Marinate the venison

1. In a bowl, mix softened butter, garlic, thyme, rosemary, salt, pepper, Worcestershire sauce, and Dijon mustard into a paste.
2. Rub the butter herb mixture all over the venison steaks.
3. Cover and let marinate for at least 30 minutes (or up to 4 hours) in the refrigerator.

Step 3: Sear the venison steaks

1. Place the steaks directly over the center grill grate to sear.
2. Sear each side for 1.5 - 2 minutes until a rich crust forms.

Step 4: Finish on the flat cooktop

1. Move the seared steaks to the cooler flat-top griddle on the outer area of the Arteflame.
2. Cook to desired internal temperature (medium rare: 130°F, medium: 140°F).
3. Remove the steaks when they are 15°F below your target doneness to allow for carryover cooking.
4. Let steaks rest for 5-10 minutes.

Step 5: Grill additional sides

1. While the steaks rest, grill vegetables like asparagus, baby potatoes, or mushrooms on the flat cooktop in butter for incredible flavor.

Tips

• Let meat rest after grilling to redistribute the juices.
• Move food around on the cooktop to control cooking temperatures.
• Use real hardwood firewood for best flavor.
• Keep a meat thermometer handy for perfect doneness.
• Brush venison lightly with more herb butter while grilling for extra flavor.

Variations

1. Maple Bourbon Venison: Replace Worcestershire and Dijon with 2 tbsp maple syrup and a splash of bourbon in the marinade.
2. Southwest Venison: Add smoked paprika, cumin, and chili flakes to the butter marinade for a smoky, spicy flavor.
3. Lemon Pepper Venison: Replace herbs with lemon zest, cracked pepper, and a touch of oregano for a zesty twist.
4. Garlic Balsamic Venison: Swap Dijon with balsamic vinegar and add basil for a deeper, tangy herb flavor.
5. Honey Mustard Venison: Add honey and whole grain mustard instead of Dijon and Worcestershire for a sweeter finish.

Best pairings

• Grilled asparagus or broccolini with garlic butter
• Charred baby potatoes or roasted sweet corn on the flat cooktop
• Bold red wines like Cabernet Sauvignon or Zinfandel
• Smoked Gouda or blue cheese stuffed mushrooms
• Warm crusty bread with herbed compound butter

Conclusion

South Dakota Garlic Herb Grilled Venison is a beautifully simple yet rich dish that truly shines when cooked outdoors. The Arteflame grill transforms the cooking experience with its high-heat sear and even, forgiving surface that enhances every flavor. With minimal cleanup and maximum satisfaction, you'll want to make this venison again and again.