North Dakota Grilled Venison Backstrap Medallions

Introduction

Venison backstrap—also known as the filet mignon of the forest—becomes a tender, flavorful showpiece when grilled over an open flame on the Arteflame grill. With a steakhouse-style sear achieved at over 1,000°F on the center grill grate, followed by gentle finishing on the solid-steel flat cooktop, this dish delivers exceptional taste and presentation. Complete with a wild berry reduction made directly on the flat top, this North Dakota specialty is the ideal celebration of wild game and outdoor grilling mastery.

Ingredients

• 2 lbs venison backstrap, sliced into 1.5 inch medallions
• Kosher salt and freshly ground black pepper
• 2 tbsp unsalted butter, plus more for grilling
• 1 tsp garlic powder
• 1 cup fresh or frozen wild berries (blueberries, blackberries, or cranberries)
• 1/4 cup maple syrup or local North Dakota honey
• 1 tbsp red wine vinegar
• 1 small shallot, finely minced
• Optional: fresh rosemary or thyme sprigs

Instructions

Step 1: Fire Up the Arteflame Grill

1. Place three paper napkins in the center fire area.
2. Drizzle with vegetable oil and let them soak for 30 seconds.
3. Stack dry firewood over the oil-soaked napkins and light them.
4. Allow the grill to heat up for 20 minutes until the center grill grate reaches 1,000°F, with the outer cooktop ready for cooking at various heat zones.

Step 2: Prepare the Venison

1. Pat each medallion dry with paper towels to help develop a sear.
2. Season generously with salt, pepper, and garlic powder on both sides.
3. Set aside to rest at room temperature while the grill heats.

Step 3: Sear the Venison

1. Place the seasoned medallions on the center grill grate for 60–90 seconds per side to achieve a perfect sear and lock in the juices.
2. Flip once to avoid piercing the meat and losing moisture.

Step 4: Finish on the Flat Cooktop

1. Move the medallions from the center grate to the medium-heat zone of the flat griddle surface.
2. Add a small pat of butter underneath each medallion as they cook to boost flavor and tenderness.
3. Grill until internal temperature reaches 120–125°F for medium-rare (remove at 110–115°F to account for carryover cooking).
4. Let the meat rest tented loosely in foil for 8–10 minutes.

Step 5: Make the Wild Berry Reduction

1. Sauté the minced shallot with 1 tbsp butter on the cooler zone of the flat top until translucent.
2. Add wild berries and drizzle with maple syrup or honey.
3. Pour in red wine vinegar and let the mixture simmer, mashing berries slightly with your spatula as they break down, forming a thickened sauce.
4. Cook for 6–8 minutes until reduced to a syrupy consistency, stirring frequently. Set the reduction aside.

Step 6: Plate and Serve

1. Spoon the wild berry reduction on each plate or directly over the medallions.
2. Garnish with fresh rosemary or thyme if desired, and serve immediately.

Tips

• Use a meat thermometer to avoid overcooking. Remove venison 15°F before your desired doneness.
• Cook all your sides, like seasonal vegetables, directly on the flat cooktop while the meat finishes.
• Always use butter for grilling to enhance flavor and achieve golden browning.
• Take advantage of the varying temperature zones on the Arteflame flat top to ensure precise cooking for all ingredients.

Variations

1. Wine-Glazed Medallions: Replace the berry reduction with a red wine glaze made using North Dakota-grown grapes.
2. Bacon-Wrapped Venison: Wrap medallions with North Dakota bacon before searing to add a smoky, salty punch.
3. Spice-Rubbed Medallions: Use a dry rub of smoked paprika, cumin, and cayenne for a BBQ-style crust.
4. Maple Mustard Glaze: Swap the berry reduction with a glaze made of local maple syrup and stone-ground mustard for a zesty finish.
5. Herb-Crusted Venison: Coat the medallions in crushed dried herbs and sear for an aromatic crust.

Best pairings

• Grilled asparagus or Brussels sprouts with butter and garlic
• Roasted sweet potatoes cooked on the flat top
• A bold red wine such as a North Dakota Marquette or Syrah
• Wild rice pilaf with grilled shallots and mushrooms

Conclusion

Grilling venison backstrap medallions on the Arteflame brings out the depth and complexity of this prized cut. Using the reverse searing method ensures juicy, restaurant-quality results every time. Topped with a rich wild berry reduction grilled entirely on the flat cooktop, this meal is flavorful, rustic, and worthy of North Dakota’s wild game tradition.