Idaho Grilled Elk Medallions with Whiskey Marinade

Introduction

Grilled elk medallions are a fantastic way to enjoy the rich, lean flavor of elk while locking in juices with a steakhouse-quality sear. With the Arteflame grill, we’ll use high heat to sear the meat on the center grill grate and then bring it to the perfect doneness on the flat cooktop. This reverse-sear method ensures each medallion is juicy and tender. Plus, as the elk cooks, we can grill delicious sides right on the Arteflame’s expansive griddle surface. Let’s fire up the grill and make this Idaho-inspired dish unforgettable!

Ingredients

• 4 elk medallions (5-6 oz each)
• 1/2 cup whiskey
• 2 tbsp soy sauce
• 2 tbsp Worcestershire sauce
• 2 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1 tbsp dark brown sugar
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp salt
• 2 tbsp unsalted butter (for grilling)
• Fresh rosemary (optional, for garnish)

Instructions

Step 1: Prepare the Marinade

1. In a small bowl, combine whiskey, soy sauce, Worcestershire sauce, Dijon mustard, minced garlic, brown sugar, black pepper, smoked paprika, and salt.
2. Whisk together until fully mixed.
3. Place elk medallions in a shallow dish or resealable bag and pour marinade over them.
4. Let marinate in the refrigerator for at least 2 hours or overnight for maximum flavor.

Step 2: Fire Up the Arteflame Grill

1. Pour some vegetable oil onto three paper napkins and place them inside the center of the Arteflame grill.
2. Stack firewood over the oil-soaked napkins and light them.
3. Allow the grill to heat for about 20 minutes until the center reaches over 1,000°F and the cooktop is evenly heated.

Step 3: Sear the Elk Medallions

1. Remove medallions from the marinade and pat them dry with paper towels.
2. Rub a thin layer of butter on both sides of the medallions.
3. Place the medallions on the center grill grate for 60-90 seconds per side to develop a deep, caramelized crust.

Step 4: Reverse Sear on the Cooktop

1. Move the medallions to the flat cooktop, positioning them further from the center for gentler cooking.
2. Continue cooking until they reach an internal temperature of 120°F for rare, 130°F for medium-rare, or 140°F for medium.
3. Remove from the grill when the internal temperature is about 15°F below your desired doneness as the meat will continue cooking while resting.

Step 5: Rest and Serve

1. Allow the elk medallions to rest for 5-10 minutes before serving.
2. Garnish with fresh rosemary and serve immediately.

Tips

• For best results, use a meat thermometer to ensure the perfect doneness.
• Never overcook elk medallions, as lean meats dry out quickly.
• Pair with grilled vegetables like asparagus, zucchini, or portobello mushrooms cooked on the Arteflame’s flat-top.
• Use the hot zones on the Arteflame cooktop to control the temperature, keeping the medallions in the perfect heat zone.

Variations

• Spicy Bourbon Glaze: Replace whiskey with bourbon and add a teaspoon of cayenne for extra heat.
• Garlic Herb Butter: Instead of marinating, brush elk with garlic-herb butter while grilling.
• Idaho Huckleberry Glaze: Mix huckleberry jam with balsamic vinegar and brush on during cooking.
• Teriyaki Elk Medallions: Marinate in a blend of teriyaki sauce, ginger, and sesame oil.
• Smoky Maple Elk: Substitute brown sugar with maple syrup and add a pinch of cayenne.

Conclusion

Grilled elk medallions cooked on the Arteflame grill deliver unmatched richness and tenderness. With a perfect crust from the 1,000°F center grate and a gentle finish on the flat cooktop, this Idaho-inspired dish is bursting with flavor. Try it with one of the suggested variations for exciting new taste experiences!

Best Pairings

• Grilled asparagus cooked on the Arteflame cooktop
• Caramelized onions finished on the flat-top
• Garlic mashed potatoes for a classic touch
• A bold red wine like a Syrah or Cabernet Sauvignon
• Roasted Idaho potatoes seasoned with smoked paprika