Grilled Oklahoma Venison Backstrap on Arteflame

Introduction

Perfectly lean and flavorful, this Grilled Oklahoma Venison Backstrap recipe brings together rustic spices and the incredible sear of the Arteflame grill. Using the reverse sear method, we lock in juices on the 1,000F center grill grate before finishing the meat to perfection on the flat top cooktop. Whether you're a fan of wild game or just looking for a bold, outdoor flavor, this recipe showcases how the Arteflame can elevate your grilling experience with minimal cleanup and maximum flavor.

Ingredients

• 2 pounds venison backstrap (whole piece, silver skin removed)
• 2 tablespoons unsalted butter, melted
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Optional: a sprig of fresh rosemary for added flavor

Instructions

Step 1: Light the Arteflame Grill

1. Place three paper napkins in the bottom of the Arteflame grill.
2. Drizzle each napkin with a bit of vegetable oil.
3. Stack firewood over the oiled napkins.
4. Light the napkins. In about 20 minutes, the grill will be ready for grilling.

Step 2: Prepare the Venison Backstrap

1. Pat the venison backstrap dry with paper towels.
2. Brush with melted butter for flavor and to help the seasoning stick.
3. Combine salt, pepper, smoked paprika, thyme, oregano, garlic powder, and onion powder in a small bowl.
4. Season the backstrap evenly on all sides. Let sit at room temperature while the grill heats.

Step 3: Sear the Backstrap

1. Place the venison on the center grill grate directly over the flame.
2. Sear for 1–2 minutes per side to create a rich crust and lock in juices.

Step 4: Reverse Sear on the Flat Top Cooktop

1. Move the seared venison to the outer flat cooktop.
2. Position it closer to the center for higher heat or farther for lower heat as needed.
3. Continue cooking, turning occasionally, until the internal temperature reaches 120–125°F for medium-rare (remove at 110–115°F to rest).

Step 5: Rest and Slice

1. Transfer the venison to a board and loosely tent with foil.
2. Rest for 10–15 minutes to allow the juices to redistribute.
3. Slice thinly against the grain and serve.

Tips

• Always remove the meat when it’s 15°F below your target temperature—carryover cooking will finish the job.
• Butter amplifies flavor and helps create a golden-brown crust—use it generously for basting throughout the cooking process.
• Use the hotter inner zones and cooler outer zones of the flat top for precision temperature control.
• Season generously—wild game like venison benefits from bold flavors.
• A digital meat thermometer will give you the most accurate reading for perfect doneness.

Variations

1. Garlic-Herb Crusted Venison: Mix fresh minced garlic, rosemary, thyme, and butter to coat the backstrap before grilling.
2. Spicy Oklahoma Chipotle Venison: Add chipotle chili powder and cayenne pepper to the seasoning for a smoky kick.
3. Maple-Soy Glazed Venison: Brush the backstrap with a glaze of maple syrup, soy sauce, and Dijon mustard during the last few minutes of cooking.
4. Smoky Coffee Rub Venison: Use finely ground espresso beans, brown sugar, cumin, and smoked paprika for a bold bark.
5. Bourbon-Barrel Aged Venison: Marinate in a mix of bourbon, brown sugar, and cracked pepper for 2–4 hours before grilling.

Conclusion

Grilling venison backstrap on the Arteflame grill brings out its natural flavors with a smoky Oklahoma twist. By leveraging the center grill grate for searing and the wide flat cooktop for finishing, you get steakhouse-quality results with every cook. Plus, the setup is simple, clean-up is quick, and there’s nothing like grilling everything—all at once—in the great outdoors.

Best Pairings

• Grilled asparagus or charred Brussels sprouts (cooked on the flat top)
• Sweet potato wedges grilled in butter on the cooktop
• Garlic-herb mushrooms seared on the griddle
• Pair with a bold red wine like Cabernet Sauvignon or a barrel-aged Oklahoma craft beer