Seared Venison Backstrap (Wyoming BBQ Style) | Arteflame

Introduction

There is a primal satisfaction in cooking over a live wood fire, especially when the main event is a prize cut like venison backstrap. Imagine the aroma of freshly ground coffee and smoked paprika hitting the searing hot grates, creating a dark, caramelized crust that gives way to a center so tender it practically melts on your tongue. This dish captures the rugged spirit of the West, bringing the campfire right to your backyard. It is robust, earthy, and undeniably elegant, making it the perfect centerpiece for a harvest dinner or a special evening under the stars.

Why I Call This The "Cowboy Filet"

I love this recipe because it treats game meat with the respect it deserves. The Wyoming Cowboy Rub—featuring coffee and brown sugar—provides a bold contrast to the lean, iron-rich flavor of the deer without overpowering it. Using the Arteflame grill is a game-changer; the dual-zone heat allows for a steakhouse-quality sear followed by a gentle finish, ensuring the meat stays incredibly juicy. It’s a method that turns a humble cut into a gourmet experience.

Kitchen Wisdom for Perfect Venison

• Remove the Silverskin: This connective tissue doesn't break down like fat. Use a sharp knife to trim it all off, or the meat will curl and become chewy.
• Watch the Temp: Venison is ultra-lean. Pull it at 125°F to 130°F for a perfect medium-rare; anything past medium becomes dry and livery.
• Rest is Crucial: Let the meat rest under foil for 10 minutes. This redistributes the juices, ensuring every bite is succulent.

Easy Swaps

If your freezer isn't stocked with game meat, don't worry! This recipe works beautifully with beef tenderloin or a thick-cut ribeye steak. For the rub, if you are sensitive to caffeine, feel free to use decaf beans or swap the coffee for a teaspoon of cocoa powder for a different depth of flavor.

Ingredients

The Meat

• 2 lbs Venison Backstrap (trimmed of all silverskin)
• 2 tbsp Olive Oil (or melted beef tallow)

Wyoming Cowboy Rub

• 2 tbsp Freshly ground coffee beans
• 1 tbsp Brown sugar
• 1 tbsp Smoked paprika
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Sea salt
• 1 tsp Coarse black pepper
• 1/2 tsp Cayenne pepper (optional for heat)
• 1/2 tsp Dried thyme

Instructions

Step 1: Preparation and Trimming

1. Begin by taking the venison backstrap out of the refrigerator and letting it sit for at least 30 minutes to reach room temperature. This promotes even cooking.
2. Using a sharp boning knife, carefully remove all the silverskin (the white, connective tissue) from the meat. If left on, this will shrink during grilling and become tough and chewy.
3. Pat the meat completely dry with paper towels.

Step 2: Seasoning the Meat

1. In a small bowl, mix all the ingredients for the Wyoming Cowboy Rub until well combined.
2. Coat the backstrap lightly with the olive oil or beef tallow.
3. Generously apply the rub to all sides of the meat, pressing it in with your hands to ensure it adheres well. Let it sit for 10-15 minutes while you prep the grill.

Step 3: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill using hardwood or charcoal.
2. Wait until the center grill grate reaches searing temperatures (over 600°F) and the flat cooktop is hot. The flat top varies in temperature, with the area nearest the center being the hottest and the outer edges being cooler.

Step 4: The High-Heat Sear

1. Place the seasoned backstrap directly onto the center grill grate.
2. Sear for about 2-3 minutes per side. You are looking for a dark, caramelized crust. Do not fear the flame; the char adds the signature BBQ flavor.
3. Rotate the meat to sear all edges, not just the top and bottom.

Step 5: Finishing the Cook

1. Once seared, move the backstrap onto the flat carbon steel cooktop. Place it slightly away from the center fire to lower the heat intensity.
2. Continue cooking, turning occasionally, until the internal temperature reaches 125°F to 130°F for medium-rare. Do not go beyond this, as venison lacks the fat content to stay moist at higher temperatures.
3. You can baste with a little extra butter or tallow during this stage if desired.

Step 6: Resting

1. Remove the venison from the grill and place it on a cutting board.
2. Tent loosely with aluminum foil and let it rest for at least 10 minutes. This allows the juices to redistribute throughout the muscle fibers.
3. Slice against the grain into medallions and serve immediately.

Tips

Cooking venison requires a shift in mindset compared to beef. The most critical tip for this recipe is to strictly monitor internal temperature. Because venison is incredibly lean, the window between "perfectly succulent" and "dry and livery" is very small. Aim for 130°F (medium-rare) as your maximum pull temperature; carry-over cooking while resting will bring it up a few more degrees. If you prefer your meat well-done, this cut may not be the best choice for you, or you should consider a braising method instead.

Additionally, always double-check your trimming. The silverskin does not break down like fat does. Leaving it on causes the meat to curl up on the grill and results in a chewy texture that ruins the experience. Finally, when slicing, always cut against the grain. Even the most tender backstrap can feel tough if sliced parallel to the muscle fibers.

Variations

While the coffee-based rub gives this dish a distinct Wyoming vibe, venison is a versatile canvas that pairs well with various flavor profiles. You can easily adapt this recipe to suit your palate or whatever ingredients you have on hand. Here are a few ways to mix it up without losing the essence of the dish:

• Bacon-Wrapped: Wrap the entire backstrap in thin-sliced bacon before grilling. Use toothpicks to secure it. The bacon fat bastes the meat as it cooks.
• Herb & Garlic: Skip the dry rub and marinate the meat in olive oil, fresh rosemary, thyme, and crushed garlic cloves for 4 hours before grilling.
• Spicy Southwest: Add chili powder and cumin to the rub, and serve with a side of chimichurri sauce for a fresh, acidic kick.
• Berry Glaze: Grill with salt and pepper, then finish with a reduction of blackberries and balsamic vinegar in the last minute of cooking.
• Asian Fusion: Marinate in soy sauce, ginger, and sesame oil, then garnish with scallions and sesame seeds after grilling.

Best pairings

A bold, rugged dish like Wyoming BBQ Venison deserves sides that can stand up to its rich, gamey flavor. You want accompaniments that offer earthy tones or bright acidity to cut through the richness of the meat. Since you are cooking on an Arteflame, you can prepare most of these sides right on the flat top alongside the meat.

• Cast Iron Potatoes: Sliced potatoes fried in duck fat or butter on the flat cooktop with rosemary and onions.
• Grilled Root Vegetables: Carrots and parsnips retain a nice crunch and sweetness that complements the savory rub.
• Creamed Spinach or Kale: A classic steakhouse side that adds a creamy texture to the plate.
• Wild Rice Pilaf: Nutty and textural, wild rice is a natural pairing for game meat.
• Drink Pairing: A heavy Cabernet Sauvignon, a Syrah, or a dark Porter beer pairs perfectly with the coffee and smoke notes.

Conclusion

Mastering the Wyoming BBQ Venison Backstrap on the Arteflame grill is a rewarding experience that connects you to the outdoors. By combining the high-heat searing capability of the center grate with the controlled searing of the flat top, you achieve a texture that is impossible to replicate in a standard kitchen. This recipe transforms a simple cut of game meat into a gourmet meal that is rustic, elegant, and deeply flavorful.

Whether you are feeding a group of hungry hunters at camp or hosting a sophisticated dinner party in your backyard, this dish is sure to impress. Remember to respect the meat, watch your temperatures, and enjoy the unique process of wood-fired cooking. Gather your friends, pour the wine, and enjoy the best venison you have ever tasted.