Montana Honey Bourbon Venison Chops on Arteflame Grill

Introduction

Fire up your Arteflame grill for these Montana Honey Bourbon Venison Chops. Searing the venison at 1,000°F locks in the juices, while finishing on the flat griddle cooktop ensures perfect doneness. The sweet and smoky honey bourbon marinade enhances the rich venison flavor, making this the perfect dish for outdoor grilling enthusiasts.

Ingredients

• 4 venison chops
• 1/4 cup honey
• 1/4 cup bourbon
• 2 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp salt
• 2 tbsp butter

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Prepare the Marinade

1. In a bowl, whisk together honey, bourbon, soy sauce, minced garlic, Dijon mustard, Worcestershire sauce, smoked paprika, black pepper, and salt.
2. Place venison chops in a zip-top bag or shallow dish and pour the marinade over them.
3. Seal the bag or cover the dish and refrigerate for at least 4 hours or overnight for maximum flavor.

Step 2: Fire Up the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them inside the grill.
2. Stack firewood over the soaked napkins and light the paper.
3. Allow the grill to heat up for about 20 minutes until the center grill grate reaches over 1,000°F.

Step 3: Sear the Venison Chops

1. Remove venison chops from the marinade and pat dry with a paper towel.
2. Place the chops on the center grill grate and sear for 1-2 minutes per side until a rich, golden crust forms.

Step 4: Finish on the Flat Griddle

1. Move the seared chops to the flat cooktop, closer to the grill's edge where it is at a lower temperature.
2. Add 1 tbsp of butter under each chop and cook to the desired doneness, flipping occasionally.
3. Remove the venison chops from the grill when they reach an internal temperature 15°F below your target doneness, as they will continue cooking off the grill.

Tips

• Let the venison chops rest for 5-10 minutes before serving to allow the juices to redistribute.
• Use a meat thermometer to achieve perfect doneness: 130°F for medium-rare, 140°F for medium.
• Pair with grilled vegetables or roasted potatoes for a complete meal.

Variations

1. Smoky Maple Bourbon: Replace honey with maple syrup and add a pinch of cayenne for a smoky heat.
2. Garlic Herb Butter: Add fresh rosemary and thyme to the marinade and top with garlic butter before serving.
3. Spicy Honey Chipotle: Blend in 1 tsp of chipotle powder and a splash of lime juice for a smoky heat.
4. Teriyaki Bourbon: Use teriyaki sauce instead of Worcestershire and add minced ginger for an Asian-inspired twist.
5. Classic Montana Whiskey: Swap bourbon for Montana whiskey and add a dash of apple cider vinegar for tanginess.

Best Pairings

• Grilled asparagus or Brussels sprouts
• Roasted garlic mashed potatoes
• Bold red wines such as Zinfandel or Malbec
• Bourbon-based cocktails like an Old Fashioned

Conclusion

Grilling Montana Honey Bourbon Venison Chops on the Arteflame grill ensures the perfect combination of sweet, smoky, and savory flavors with a juicy texture. Locking in flavors with a high-heat sear and then finishing to perfection on the griddle cooktop guarantees steakhouse-quality taste every time.