Idaho Wood-Fired Grilled Venison Backstrap

Introduction

Discover the ultimate way to grill venison backstrap over a real wood fire on the Arteflame grill. This method locks in the juices while achieving a steakhouse-quality sear. With a smoky flavor from the fire and a buttery char from the flat-top griddle, this grilled venison will be the best you've ever had. Perfect for outdoor cooking, this recipe showcases how easy and delicious grilling with the Arteflame can be.

Ingredients

• 2 lbs venison backstrap
• 2 tbsp coarse salt
• 1 tbsp freshly ground black pepper
• 1 tbsp garlic powder
• 1 tbsp smoked paprika
• 4 tbsp butter (melted)
• Wood firewood for grilling

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour a small amount of vegetable oil onto three paper napkins.
2. Place the oil-soaked napkins in the center of the Arteflame grill.
3. Stack firewood over the napkins and light the paper.
4. Let the fire burn for about 20 minutes until the grill reaches full heat.

Step 2: Season the Venison

1. Pat the venison backstrap dry with paper towels.
2. Mix salt, pepper, garlic powder, and smoked paprika.
3. Rub the seasoning mixture evenly across all sides of the venison.

Step 3: Sear the Venison

1. Place the venison backstrap directly on the center grill grate.
2. Sear for 2 minutes per side to develop a deep brown crust.
3. Move the seared meat to the flat cooktop.

Step 4: Finish Cooking on the Griddle

1. Brush melted butter over the venison as it cooks.
2. Allow the meat to cook slowly, using the grill's edge for lower heat zones.
3. Remove from heat when the internal temperature is 15°F below desired doneness.

Step 5: Rest and Serve

1. Let the venison rest for 10 minutes to retain its juices.
2. Slice against the grain and serve hot.

Tips

• Use high-quality firewood for a clean burn and maximum smoky flavor.
• Monitor the grill temperature—1,000°F sears fast!
• Always rest the meat before slicing to keep it juicy.

Variations

1. Idaho Whiskey Glazed Venison: Brush with a mix of whiskey, brown sugar, and melted butter during cooking.
2. Herb-Basted Venison: Rub with fresh rosemary and thyme before grilling.
3. Smoky Chipotle Venison: Add chipotle powder and lime juice to the seasoning.
4. Garlic Butter Venison: Increase garlic powder and baste with garlic-infused butter.
5. Maple-Glazed Venison: Drizzle with maple syrup for a sweet-savory twist.

Conclusion

This Idaho wood-fired grilled venison backstrap is a showstopper when cooked on the Arteflame grill. With an unbeatable smoky crust and juicy center, it's sure to impress at any outdoor feast. Use the Arteflame to sear, cook, and grill all at once for the best results.

Best Pairings

• Grilled asparagus cooked on the Arteflame's outer ring.
• Roasted fingerling potatoes seasoned with butter and garlic.
• Fresh Idaho huckleberry sauce for a sweet contrast.
• A bold red wine like a Cabernet Sauvignon.