Smoked Venison with Belgian Cranberry Sauce Recipe

There is something undeniably elegant about venison. It is lean, incredibly flavorful, and when prepared correctly, it rivals the finest cuts of beef. This recipe draws inspiration from traditional Belgian cuisine, where game meat is often paired with the tart sweetness of fruit to balance its earthy richness. By using the Arteflame grill, we elevate this classic dish, imparting a subtle wood-fired smokiness that you simply cannot replicate in a kitchen oven. The centerpiece is the Belgian-style cranberry sauce—a reduction of red wine, aromatics, and berries that cuts through the gamey notes of the meat. Whether you are hosting a festive holiday dinner or looking to impress guests with a gourmet outdoor meal, this smoked venison recipe delivers a sophisticated dining experience with rustic charm.

Ingredients

For the Venison

• 2 lbs Venison loin or tenderloin (backstrap is ideal)
• 2 tbsp Olive oil or melted butter (for coating)
• 1 tbsp Sea salt
• 1 tbsp Freshly cracked black pepper
• 1 tsp Dried thyme or crushed juniper berries (optional, for authentic flair)

For the Belgian Cranberry Sauce

• 1 cup Fresh cranberries
• 1/2 cup Red wine (a full-bodied Pinot Noir or Cabernet works best)
• 1/2 cup Beef or game stock
• 1 Shallot, finely minced
• 2 tbsp Unsalted butter
• 2 tbsp Brown sugar (adjust to taste)
• 1 Sprig of fresh rosemary
• Salt and pepper to taste

Instructions

Step 1: Prepare the Arteflame Grill

1. Start by building a medium-sized fire in the center of your Arteflame grill. You want to establish a good bed of coals to ensure even heat distribution.
2. Allow the flat cooktop griddle to heat up. The beauty of the Arteflame is the heat zones; the center is hottest for searing, while the outer edges are perfect for the sauce and gentle warming.
3. Clean the cooktop with a scraper and apply a thin layer of oil to season the surface before cooking.

Step 2: Season the Venison

1. Remove the venison from the refrigerator about 30 minutes before cooking to allow it to reach room temperature. This ensures even cooking.
2. Pat the meat dry with paper towels. Moisture is the enemy of a good sear.
3. Rub the venison with olive oil, then coat generously with the salt, cracked black pepper, and thyme or juniper berries. Press the seasoning into the meat.

Step 3: Simmer the Sauce

1. While the grill heats, place a small cast-iron skillet or saucepan directly on the flat cooktop of the Arteflame.
2. Melt the butter in the skillet. Add the minced shallots and sauté until translucent and fragrant.
3. Pour in the red wine to deglaze, scraping up any fond. Let it reduce by half.
4. Add the beef stock, fresh cranberries, brown sugar, and rosemary sprig. Move the skillet to a cooler zone on the cooktop and let it simmer gently until the cranberries burst and the sauce thickens (about 10–15 minutes).

Step 4: Sear and Smoke the Venison

1. Place the seasoned venison directly on the center grill grate for a quick sear to mark the meat and infuse it with wood smoke. Sear for about 2 minutes per side.
2. Move the venison to the hot part of the flat iron griddle to finish cooking. Sear all sides to develop a rich, dark crust.
3. Use a meat thermometer to check the internal temperature. For rare, aim for 125°F (52°C); for medium-rare, pull it at 130°F–135°F (57°C). Venison is best served rare to medium-rare to maintain tenderness.

Step 5: Rest and Serve

1. Remove the venison from the grill and place it on a cutting board. Tent loosely with foil and let it rest for at least 10 minutes. This allows the juices to redistribute.
2. Slice the venison against the grain into medallions.
3. Spoon the warm Belgian cranberry sauce generously over the meat and serve immediately.

Tips

Cooking venison requires a keen eye because it is significantly leaner than beef. Overcooking it can result in a tough, dry texture, so rely heavily on your meat thermometer rather than cooking by time alone. The resting period is non-negotiable; cutting into the meat too early will cause all those delicious juices to run out onto the board rather than staying in the steak. When making the sauce on the Arteflame, utilize the different heat zones. If the sauce is bubbling too vigorously, simply slide the skillet toward the outer edge of the cooktop to maintain a gentle simmer without burning the sugars. For an extra glossy sauce, whisk in a cold pat of butter right before serving—a technique known as 'mounting' the sauce.

• **Don't skip the room temp step:** Cold meat on a hot grill cooks unevenly.
• **Watch the sugar:** Cranberry sauce can burn if left on high heat; keep it moving.
• **Slice correctly:** Always slice against the grain to shorten muscle fibers for maximum tenderness.

Variations

While the classic Belgian cranberry profile is a crowd-pleaser, venison is a versatile meat that pairs well with various flavor profiles. You can easily adapt this recipe to suit the season or the ingredients you have on hand. Here are a few ways to switch things up:

• Cherry Reduction: Substitute the cranberries with pitted dark cherries and swap the red wine for a splash of port for a deeper, sweeter flavor profile.
• Pepper Crusted: If you prefer savory over sweet, omit the fruit sauce and create a heavy crust using crushed peppercorns and coriander seeds, serving with a cognac cream sauce.
• Blueberry Balsamic: Use blueberries instead of cranberries and add a tablespoon of balsamic glaze to the sauce for a tangy, sophisticated twist.
• Herb Butter Finish: Skip the sauce entirely and top the searing hot steaks with a compound butter made of garlic, rosemary, and lemon zest.
• Bacon Wrapped: Wrap the venison medallions in thin slices of bacon before grilling to add fat and a salty, smoky layer that protects the lean meat.

Best pairings

To turn this smoked venison into a complete meal, you need sides that can stand up to the robust flavors of the game meat and the tartness of the cranberry sauce. Classic Belgian comfort foods are natural companions here. Think hearty, earthy, and warm.

• Creamy Polenta or Mash: A traditional Belgian 'Stoemp' (mashed potatoes with carrots or leeks) creates a perfect bed for the sauce.
• Roasted Root Vegetables: Parsnips, carrots, and Brussels sprouts roasted on the flat top of the Arteflame with a little honey complement the venison's earthiness.
• Wild Rice Pilaf: A nutty wild rice blend with mushrooms adds texture and woodsy flavors that mirror the outdoor cooking method.
• Drink Pairing: Pour a Belgian Dubbel ale or a robust red wine like a Syrah or Châteauneuf-du-Pape to match the intensity of the dish.

Conclusion

This Smoked Venison with Belgian Cranberry Sauce is more than just a recipe; it is a celebration of outdoor cooking and refined flavors. The Arteflame grill provides the perfect platform to achieve that professional-grade sear while infusing the dish with an authentic wood-fired aroma. The contrast between the savory, smoky meat and the bright, sweet-tart sauce creates a harmony that is sure to delight your palate. Whether you are a seasoned hunter or simply a lover of fine meats, this dish is a testament to how simple ingredients can come together to create something truly spectacular. Fire up the grill, pour a glass of wine, and enjoy the art of cooking.