South Dakota BBQ Venison Backstrap on Arteflame

Introduction

Grilling venison backstrap on the Arteflame Grill brings out rich, smoky flavor and locks in juices like never before. This reverse-seared BBQ venison recipe celebrates South Dakota wild game with a steakhouse-quality sear, cooked to perfect doneness on the Arteflame’s flat steel cooktop.

Ingredients

• 2 lbs venison backstrap, trimmed
• 1 cup of your favorite barbecue sauce
• 2 tbsp Worcestershire sauce
• 1 tbsp garlic powder
• 1 tbsp smoked paprika
• 2 tbsp butter
• Kosher salt and freshly cracked black pepper, to taste
• 3 paper napkins
• 1 tbsp vegetable oil (for lighting the grill)
• Hardwood firewood (oak or hickory recommended)

Instructions

Step 1: Fire up your Arteflame Grill

1. Pour 1 tablespoon of vegetable oil over 3 paper napkins.
2. Place the napkins in the center of the Arteflame Grill fire bowl.
3. Stack firewood on top of the soaked napkins.
4. Light the napkins and allow the grill to heat up for 20 minutes until the center grill grate reaches 1,000°F and the flat cooktop warms through.

Step 2: Marinate the Venison

1. Combine the barbecue sauce, Worcestershire sauce, garlic powder, and smoked paprika in a bowl.
2. Coat the venison backstrap evenly with the mixture.
3. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.

Step 3: Sear the Venison Backstrap

1. Place the marinated backstrap on the center grill grate over the 1,000°F flame.
2. Sear on each side for 1-2 minutes until a beautifully caramelized crust forms.

Step 4: Reverse Sear and Finish Cooking

1. Move the seared backstrap to the flat cooktop griddle.
2. Position it in a medium-heat zone, about halfway from the center.
3. Add butter to the griddle and baste the meat occasionally for richer flavor.
4. Continue cooking the venison, turning occasionally, until the internal temperature reaches 120°F for medium-rare (remove at 105°F, as it will continue cooking while resting).
5. Remove the meat and let it rest for 10 minutes, loosely tented with foil.

Step 5: Slice and Serve

1. Slice the rested venison backstrap thinly across the grain.
2. Serve immediately with your favorite grilled sides from the flat top.

Tips

• Always let the venison rest before slicing to retain its juices.
• Basting with butter on the flat cooktop elevates flavor and caramelization.
• Use the different temperature zones on the Arteflame to grill sides like veggies, mushrooms, or sweet potatoes at the same time.
• To intensify smoky flavor, add an extra piece of wood mid-cook.
• Use a meat thermometer to monitor doneness—accuracy is key for wild game.

Variations

1. Spicy Chipotle Venison: Add 2 tbsp chipotle in adobo to the BBQ sauce for a smoky, spicy kick.
2. Maple Glazed Venison: Mix in 2 tbsp maple syrup with the BBQ sauce for a sweet-savory blend.
3. Garlic Herb Venison: Use a marinade of olive oil, crushed garlic, rosemary, and thyme for a fresh herbal profile instead of BBQ.
4. Bourbon BBQ Venison: Add 1 oz bourbon to your BBQ sauce to layer in smoky depth and caramel tones.
5. Asian-Style Venison: Swap BBQ for hoisin sauce, soy sauce, and grated ginger for an umami-packed twist.

Best pairings

• Grilled sweet potatoes drizzled with butter and cinnamon.
• Charred asparagus and mushrooms cooked on the flat top griddle.
• Grilled cornbread with jalapeño butter.
• Cabernet Sauvignon or a smoky bourbon cocktail.
• Classic coleslaw for a cool, crisp contrast.

Conclusion

This South Dakota BBQ Venison Backstrap is a celebration of wild game and open-flame grilling. The Arteflame Grill ensures a juicy, tender, smoky result with every slice. Perfect for outdoors enthusiasts and flavor lovers alike.