Arkansas Grilled Venison Backstrap

Introduction

Grilled venison backstrap is a flavorful and tender dish that brings out the natural taste of lean venison. By using the Arteflame grill, we achieve a perfect steakhouse-quality sear at over 1,000°F, locking in the juices before finishing to perfection on the flat cooktop. This method ensures the most succulent, rich, and smoky flavors, perfect for any outdoor feast.

Ingredients

• 2 lbs venison backstrap
• 2 tbsp butter
• 4 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of the Arteflame grill.
3. Stack firewood over the napkins and light the paper.
4. Allow the grill to heat up for about 20 minutes.

Step 2: Marinate the Venison Backstrap

1. In a bowl, mix butter, garlic, rosemary, thyme, salt, black pepper, smoked paprika, Dijon mustard, and Worcestershire sauce.
2. Rub the marinade generously over the venison backstrap.
3. Let it rest for at least 30 minutes to absorb the flavors.

Step 3: Sear the Venison

1. Place the venison backstrap on the center grill grate.
2. Sear each side for about 1-2 minutes until a deep brown crust forms.

Step 4: Reverse Sear to Perfection

1. Move the seared venison to the Arteflame flat cooktop.
2. Cook until the internal temperature reaches 125°F for medium-rare.
3. Remove from the grill when the internal temperature is 110°F to account for carryover cooking.

Step 5: Rest and Serve

1. Let the venison rest for 10 minutes before slicing.
2. Slice against the grain and serve immediately.

Tips

• Let the meat come to room temperature before grilling for even cooking.
• Use a meat thermometer to ensure accurate doneness.
• For extra smoky flavor, add hickory or oak wood to the fire.
• Use butter instead of olive oil for enhanced flavor.

Variations

1. Spicy Cajun: Add 1 tsp cayenne pepper and 1 tsp smoked paprika for a spicy kick.
2. Garlic Butter: Baste the meat with melted garlic butter throughout grilling.
3. Balsamic Glaze: Drizzle with a balsamic reduction before serving for a sweet and tangy flavor.
4. Maple Bourbon: Marinate the venison in maple syrup and bourbon for a rich, smoky taste.
5. Asian Fusion: Use soy sauce, ginger, and sesame oil for a unique twist.

Conclusion

Grilling venison backstrap on the Arteflame grill delivers unmatched flavor and tenderness. By using the high-heat searing method followed by the reverse sear, your meat remains juicy and packed with flavor. Try different variations to add exciting twists to your dish.

Best Pairings

• Grilled asparagus
• Sweet potato mash
• Roasted Brussels sprouts
• Red wine (Cabernet Sauvignon or Malbec)
• Garlic butter mushrooms