Wyoming BBQ Venison Backstrap Recipe on Arteflame

Introduction

There’s something primal and satisfying about cooking venison over open fire, especially in the wild beauty of Wyoming. This BBQ venison backstrap recipe, made entirely on the Arteflame grill, celebrates bold flavor and precise grilling. By reverse searing, we lock in the rich, gamey juices of the meat while achieving a tender, smoky glaze with barbecue perfection. With no lid or pans to worry about, every step happens right on the griddle and blazing center grate of the Arteflame. Whether cooking in a backyard or under Wyoming skies, this dish will impress both rustic outdoorsmen and backyard chefs alike.

Ingredients

• 2 lbs venison backstrap
• 1 ½ cups barbecue sauce (your favorite blend)
• 2 tbsp Worcestershire sauce
• 2 tbsp butter (melted)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Ground black pepper to taste
• Coarse sea salt to taste
• Vegetable oil (for lighting grill)
• 3 paper napkins
• Firewood (seasoned hardwood works best)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour vegetable oil onto three folded paper napkins.
2. Place soaked napkins in the center of the Arteflame grill.
3. Stack firewood over the napkins and light the paper.
4. Allow the grill to burn for about 20 minutes until the center grate reaches over 1,000°F and the outer cooktop achieves optimal searing temperature.

Step 2: Marinate the Venison

1. In a bowl, mix barbecue sauce, Worcestershire sauce, garlic powder, smoked paprika, and melted butter.
2. Place the venison backstrap in a shallow dish or large zip-top bag and coat thoroughly with the marinade.
3. Marinate for at least 1 hour in the refrigerator (overnight is best).

Step 3: Sear the Venison on the Center Grate

1. Remove the venison from the marinade and let rest at room temperature for 15 minutes.
2. Sear each side on the center grill grate over 1,000°F for about 1-2 minutes per side to lock in the juices.

Step 4: Finish Cooking on the Flat Cooktop

1. Move the seared backstrap to the hot zone on the flat cooktop just outside of the center grate.
2. Cook slowly, turning occasionally and brushing with remaining marinade, until internal temperature reaches 120°F for medium-rare (target: 135°F after rest).
3. Remove the backstrap from the grill when internal temp reaches about 15°F below desired doneness to allow for carryover cooking.

Step 5: Rest and Slice

1. Let the venison rest for 10 minutes before slicing thinly across the grain.
2. Drizzle with extra barbecue sauce or compound butter if desired.

Tips

• Use a meat thermometer for pinpoint doneness.
• Butter browns beautifully on the Arteflame griddle without burning—more flavor, less fuss.
• Sear near the center, finish toward the cooler outer edge for perfect temperature control.
• Let the meat marinate overnight for maximum depth of flavor.
• Clean up is a breeze—just scrape the griddle with a spatula and wipe it down when done.

Variations

1. Maple Bourbon Glaze: Swap barbecue sauce for a blend of maple syrup, bourbon, and Dijon for a sweet-smoky kick.
2. Garlic Herb Crust: Mix minced rosemary, thyme, garlic, and butter to baste the venison while cooking.
3. Spicy Chipotle Marinade: Add chipotle purée and lime juice to your BBQ sauce for a bold tangy heat.
4. Smoky Coffee Rub: Rub venison with coffee grounds, smoked paprika, and brown sugar for a deep earthy crust.
5. Asian Fusion: Use teriyaki sauce with sesame oil and fresh ginger for an East-meets-West version.

Best Pairings

• Grilled corn on the cob with herb butter (use the outer edge of griddle)
• Roasted sweet potatoes or fingerling potatoes
• Charred asparagus with lemon zest
• Bold red wine like Syrah or Cabernet Sauvignon
• Fresh green salad with goat cheese and cranberries

Conclusion

Cooking venison the Wyoming way on the Arteflame brings out the best in every bite—smoky, seared, and unforgettable. The reverse-sear method and buttery marinade elevate the backstrap to centerstage. Skip the hassle of cookware and let the grill do all the work. Perfect for family gatherings, backyard cookouts, or a crisp evening under a western sky, this BBQ venison will quickly become a favorite.