British Seared Venison Steaks with Blackberry Sauce on the Arteflame Grill

There is something undeniably primal yet deeply sophisticated about cooking game meat over an open fire. This British-inspired recipe for Seared Venison Steaks with Blackberry Sauce brings the rugged elegance of the highlands right to your backyard. Venison, known for its lean texture and rich, earthy flavor, requires high heat to sear the exterior quickly while keeping the inside tender and rare to medium-rare—a task the Arteflame grill handles with absolute perfection. Unlike cooking in a kitchen pan, the Arteflame’s plancha allows you to develop a beautiful crust while simultaneously preparing a lush, savory-sweet reduction directly on the cooktop. The smoky char from the grill combined with the tart depth of fresh blackberries creates a flavor profile that is both rustic and luxurious, making this dish a showstopper for autumn dinner parties or a special weekend feast.

Ingredients

For the Venison

• 4 Venison steaks (approx. 6-8 oz each), brought to room temperature
• 2 tbsp Extra virgin olive oil
• Sea salt, to taste
• Freshly ground black pepper, coarse grind

For the Blackberry Sauce

• 1 tbsp Unsalted butter
• 1 Shallot, finely minced
• 1 Clove garlic, minced
• 1 cup Fresh blackberries (washed)
• 1/2 cup Red wine (Cabernet Sauvignon or Merlot work best)
• 1/2 cup Beef or Venison stock
• 1 tbsp Balsamic vinegar
• 2 sprigs Fresh thyme
• 1 tsp Sugar (optional, depending on berry tartness)

Instructions

Step 1: Prepare the Grill and Meat

1. Begin by firing up your Arteflame grill. Aim for a medium-high heat. You want the center grill grate to be very hot for searing, while the flat cooktop (plancha) should be hot enough to sauté vegetables and simmer the sauce.
2. While the grill is heating, pat the venison steaks completely dry with paper towels. Moisture is the enemy of a good sear.
3. Rub the steaks generously with olive oil, then season liberally with sea salt and freshly ground black pepper. Allow them to sit at room temperature for at least 20 minutes before cooking.

Step 2: Start the Blackberry Sauce

1. Place a cast-iron skillet or a heat-safe sauce pot directly on the flat cooktop surface of the Arteflame. Alternatively, you can cook directly on the plancha surface if you are comfortable managing liquids, but a skillet is easier for the sauce reduction.
2. Melt the butter in the skillet. Add the minced shallot and cook until softened and translucent, about 2-3 minutes. Add the garlic and cook for another minute until fragrant, being careful not to burn it.
3. Add the fresh blackberries, thyme sprigs, and balsamic vinegar. Crush the berries slightly with a wooden spoon to release their juices.

Step 3: Deglaze and Simmer

1. Pour in the red wine to deglaze the pan, scraping up any browned bits from the shallots. Let the wine reduce by half to concentrate the flavor.
2. Add the beef or venison stock and bring the mixture to a simmer. Move the skillet to a slightly cooler part of the cooktop to let it thicken gently while you cook the steaks. Stir occasionally until the sauce coats the back of a spoon.

Step 4: Sear the Venison

1. Place the seasoned venison steaks directly onto the hottest part of the center grill grate or the inner edge of the plancha ring.
2. Sear undisturbed for about 2-3 minutes per side. Venison is best served rare to medium-rare; overcooking will make it tough. Aim for an internal temperature of 125°F to 130°F.
3. Once seared, move the steaks to the outer, cooler edge of the plancha to rest for 5 minutes. This allows the juices to redistribute throughout the meat.

Step 5: Finish and Serve

1. Remove the thyme sprigs from the blackberry sauce. Taste and add salt, pepper, or a pinch of sugar if the berries are too tart.
2. Slice the venison steaks against the grain.
3. Plate the steak and spoon the warm blackberry sauce generously over the meat. Serve immediately.

Tips

Cooking venison requires a slightly different approach than beef due to its extremely low fat content. The most critical tip is to avoid overcooking. Venison lacks the intramuscular fat (marbling) that keeps beef forgiving; if you cook it past medium-rare, it can become dry and liver-like in texture. Always use a meat thermometer to pull the steaks off the heat around 125°F, as the temperature will rise slightly while resting. Additionally, ensure your blackberries are ripe. If you can only find tart berries, don't be afraid to add a teaspoon of honey or brown sugar to the reduction to balance the acidity of the red wine and balsamic vinegar. Finally, always let the meat rest. Because venison is dense, resting allows the fibers to relax, ensuring every bite is juicy.

Variations

While the classic blackberry and red wine combination is traditional and delicious, venison pairs beautifully with various forest fruits and aromatics. You can easily adapt this recipe to suit the season or your personal pantry. For a more wintery feel, try swapping the blackberries for juniper berries and using gin instead of red wine for a sharp, pine-forward flavor profile. If you prefer a sweeter finish, red currant jelly is a classic British addition that can replace the fresh berries and sugar, creating a glossy, smooth glaze. Here are a few distinct variations to try on your Arteflame:

• The Highland Twist: Substitute red wine with a splash of Scotch whisky and use blueberry compote instead of blackberries.
• Herbal Infusion: Swap thyme for fresh rosemary and add a teaspoon of crushed juniper berries to the sauce.
• Port Wine Reduction: Use Ruby Port instead of red wine for a richer, sweeter, and more syrupy sauce.
• Spiced Plum: Replace blackberries with chopped dark plums and add a pinch of cinnamon and star anise.
• Mushroom Cream: Skip the berries entirely and make a sauce with wild mushrooms, heavy cream, and brandy.

Best pairings

Venison is a robust meat that demands sides with equal character. Because the meat is lean and the sauce is tart, you want side dishes that offer creaminess or earthiness to balance the palate. Root vegetables are the traditional go-to for British game dishes. Roasted parsnips or a creamy celeriac purée provide a sweet, nutty counterpoint to the iron-rich meat. Since you are already using the Arteflame, you can grill halved baby potatoes or thick slices of sweet potato directly on the plancha alongside the steaks. For greens, avoid light salads; instead, opt for hardy vegetables like charred Brussels sprouts with bacon or garlic-sautéed kale. In terms of beverage pairings, a full-bodied red wine is essential. A Syrah, Malbec, or a Pinot Noir with earthy undertones will complement the gamey flavor of the venison without overpowering the delicate blackberry sauce.

Conclusion

Mastering the art of grilling venison on the Arteflame is a rewarding experience that connects you to the roots of outdoor cooking. This dish looks incredibly impressive on the plate, with the deep red center of the meat contrasting against the dark, glossy purple of the blackberry sauce. It is a meal that speaks of heritage, nature, and the joy of fire-cooked food. whether you are a hunter preparing your own harvest or a culinary enthusiast trying game meat for the first time, this recipe guarantees a tender, flavorful result that rivals any high-end steakhouse. The combination of the searing heat from the grill and the savory-sweet richness of the sauce creates a harmony of flavors that is truly unforgettable. Gather your friends, pour the wine, and enjoy a taste of the British countryside.