Elegant Grilled Venison Medallions with Red Wine Reduction

There is something profoundly satisfying about cooking game meat over an open fire; it connects us to a primal culinary history while offering a sophisticated flavor profile that modern farm-raised meats often lack. Venison, specifically the tender medallions from the backstrap or tenderloin, is the crown jewel of wild game. However, many home cooks are intimidated by venison, fearing it might be too gamey or tough. This French-inspired recipe dispels those fears entirely, utilizing the intense, consistent heat of the Arteflame grill to create a perfect sear while keeping the inside buttery soft. The magic lies in the marriage of the lean, earthy meat with a velvety, rich red wine reduction that balances the iron notes of the venison with acidity and depth. Whether you harvested the deer yourself or sourced it from a specialty butcher, this dish brings the elegance of a Parisian bistro to your backyard grill.

Ingredients

For the Venison

• 2 lbs Venison loin or backstrap, cut into 1.5-inch thick medallions
• 2 tbsp Extra virgin olive oil
• 1 tbsp Fresh rosemary, finely chopped
• 1 tbsp Fresh thyme, finely chopped
• Sea salt and freshly cracked black pepper, to taste

For the Red Wine Reduction

• 1 cup Dry red wine (Cabernet Sauvignon or Pinot Noir work best)
• 1 cup Beef or game stock (high quality)
• 2 tbsp Unsalted butter, cold and cubed
• 1 large Shallot, minced
• 2 cloves Garlic, minced
• 1 sprig Fresh rosemary

Instructions

Step 1: Meat Preparation

1. Begin by removing your venison medallions from the refrigerator at least 30 minutes before grilling to allow them to reach room temperature. This ensures even cooking.
2. Pat the meat completely dry with paper towels; surface moisture is the enemy of a good sear.
3. Rub the medallions generously with olive oil, chopped rosemary, thyme, salt, and black pepper. Set aside.

Step 2: Fire Up the Grill

1. Build a medium-sized fire in the center of your Arteflame grill. You want the center grate to be extremely hot for searing (over 600°F) and the flat steel cooktop to be moderately hot (around 350°F-400°F) for making the sauce.
2. Allow the grill to heat up for about 15-20 minutes until the steel griddle is evenly heated.

Step 3: Start the Reduction

1. Place a heat-safe skillet or saucepan directly on the flat cooktop surface of the Arteflame. Add a teaspoon of olive oil or a small knob of butter.
2. Sauté the minced shallots and garlic in the pan until they are translucent and fragrant, which should take about 2 to 3 minutes.
3. Pour in the red wine and add the rosemary sprig. Let the liquid simmer vigorously until it has reduced by half.
4. Add the beef stock and continue to simmer until the sauce thickens enough to coat the back of a spoon.

Step 4: Grill the Venison

1. While the sauce is reducing, move the seasoned venison medallions to the center grill grate for a high-heat sear.
2. Grill the medallions for about 2 to 3 minutes per side. Venison is best served rare to medium-rare (internal temperature of 125°F to 130°F). Do not overcook, or the meat will become tough.
3. If the outside is seared but the center needs more time, move the medallions onto the flat steel cooktop to finish gently.

Step 5: Finishing Touches

1. Remove the venison from the grill and let it rest on a warm plate for 5 to 7 minutes. This allows the juices to redistribute.
2. While the meat rests, finish your sauce. Remove the rosemary sprig from the reduction.
3. Remove the pan from the heat and whisk in the cold cubed butter one piece at a time. This technique, known as 'mounting' the sauce, gives it a glossy sheen and velvety texture.
4. Serve the medallions drizzled generously with the wine reduction.

Tips

Achieving the perfect venison medallion requires attention to detail, particularly regarding temperature. Venison is incredibly lean compared to beef, meaning it lacks the intramuscular fat (marbling) that protects meat from drying out. Therefore, the margin for error is smaller. Use an instant-read thermometer to pull the meat off the grill at exactly 125°F for rare or 130°F for medium-rare; remember that the temperature will rise another 5 degrees while resting. Speaking of resting, never skip this step. Cutting into the meat immediately will cause all those precious juices to run out onto the cutting board rather than staying in the steak. Finally, when making the sauce on the grill, keep an eye on the reduction speed. The high heat of an Arteflame can reduce liquids faster than a stovetop, so have your stock ready to go.

Variations

While the classic red wine reduction is a staple for venison, you can easily customize this recipe to suit different flavor profiles or seasons. Venison is a versatile protein that pairs well with fruits, earthier fungi, and stronger herbs. If you want to depart from the French classic style, consider these adjustments to add a unique twist to your next barbecue. Here are a few variations to try:

• Juniper & Gin: Crush dried juniper berries into the marinade and splash a little gin into the sauce for a woodsy, botanical flavor.
• Mushroom Cream: Sauté wild mushrooms (morels or chanterelles) with the shallots and finish the sauce with heavy cream instead of just butter.
• Blackberry Gastrique: Add fresh blackberries and a teaspoon of honey to the red wine reduction for a sweet and tart contrast to the savory meat.
• Bacon-Wrapped: Wrap each medallion in a slice of smoked bacon before grilling to add fat and a smoky depth.
• Peppercorn Crust: Coat the meat in coarse crushed peppercorns and use brandy instead of red wine for a 'Venison Au Poivre' style.

Best pairings

To elevate this meal from a simple dinner to a dining experience, the sides and drinks you choose are paramount. The richness of the red wine reduction calls for starch that can soak up the sauce. A creamy potato purée with garlic or a rustic root vegetable gratin (using parsnips and sweet potatoes) makes for an excellent base. For greens, grilled asparagus or charred Brussels sprouts with bacon bits complement the smokiness of the meat. When it comes to wine, you want a glass that can stand up to the bold flavors of game. A full-bodied Cabernet Sauvignon, a spicy Syrah, or a Châteauneuf-du-Pape are classic choices. If you prefer beer, a dark, malty porter or a brown ale pairs beautifully with the charred crust of the venison.

Conclusion

Grilling venison medallions on the Arteflame offers a culinary experience that bridges the gap between rustic outdoor cooking and fine dining. This recipe respects the integrity of the animal by highlighting its natural flavors without overpowering them. The combination of the high-heat sear, the tender, pink interior, and the luxurious gloss of the red wine reduction creates a dish that is visually stunning and incredibly delicious. Whether you are hosting a formal dinner party under the stars or simply enjoying the spoils of a successful hunt, this French-inspired preparation will leave a lasting impression. Don't be afraid of the game meat; with the right technique and a hot grill, it rivals the best cuts of beef in the world.