German Grilled Venison Medallions with Cranberry Sauce

Name: German Grilled Venison Medallions with Cranberry Sauce
Prep time: PT15MM
Cook time: PT20MM
Total time: PT35MM
Yield: 4
Cuisine: German
Ingredients: Arteflame Grill; 2 lbs venison medallions; Salt and pepper to taste; 2 tbsp unsalted butter; 1 cup fresh cranberries; 1/4 cup honey; 1/4 cup orange juice; 1/2 tsp cinnamon; 1/2 tsp ground cloves; 1 tbsp fresh rosemary, chopped; 1 tbsp Dijon mustard

Introduction

Indulge in tender, juicy venison medallions grilled to perfection on the Arteflame, served with a rich, homemade cranberry sauce. This traditional German-inspired dish combines smoky, seared venison with the sweet and tangy touch of cranberries for a meal that is as visually stunning as it is delicious.

Ingredients

2 lbs venison medallions
Salt and pepper to taste
2 tbsp unsalted butter
1 cup fresh cranberries
1/4 cup honey
1/4 cup orange juice
1/2 tsp cinnamon
1/2 tsp ground cloves
1 tbsp fresh rosemary, chopped
1 tbsp Dijon mustard

Instructions

Step 1: Fire up the Arteflame grill

Pour some vegetable oil onto three paper napkins and place them in the center of the grill.
Stack firewood over the soaked napkins.
Light the paper and allow the fire to establish. The grill will be ready in about 20 minutes.

Step 2: Prepare the venison medallions

Season the venison medallions generously with salt and pepper.
Melt 1 tbsp of butter on the flat cooktop of the Arteflame grill.

Step 3: Sear the venison

Place the medallions on the center grill grate to sear at 1,000°F.
Sear for 1-2 minutes per side to create a deep, golden crust.
Move the venison medallions to the outer griddle to continue cooking to the desired doneness.
Remove the medallions from the grill when they are 15°F below the target temperature.

Step 4: Make the cranberry sauce

On the flat cooktop, melt the remaining 1 tbsp butter.
Add fresh cranberries, honey, and orange juice.
Stir in cinnamon, cloves, rosemary, and Dijon mustard.
Cook, stirring occasionally, until cranberries burst and the sauce thickens.

Step 5: Serve the dish

Plate the venison medallions and spoon the warm cranberry sauce over the top.
Garnish with additional fresh rosemary if desired.

Tips

Let the venison rest for at least 5 minutes before serving for maximum juiciness.
Use a meat thermometer to ensure precise doneness: 125°F for rare, 135°F for medium-rare.
For an extra rich flavor, add a splash of red wine to the cranberry sauce while cooking.

Variations

Spiced Apple-German Style: Replace cranberries with diced apples and add nutmeg for a classic apple-venison pairing.
Red Wine Reduction: Instead of the cranberry sauce, make a red wine reduction using shallots, balsamic vinegar, and fresh thyme.
Blackberry Glaze: Swap cranberries for blackberries with honey for a different fruity touch.
Garlic & Herb Butter: Skip the sauce and coat the medallions in garlic-infused butter before serving.
Spicy Mustard Sauce: Use German mustard with a touch of horseradish for a bold flavor boost.

Conclusion

This German-inspired grilled venison medallion recipe is perfect for showcasing the incredible capabilities of the Arteflame grill. The combination of seared, juicy meat and tangy cranberry sauce brings a bold balance of flavors. Enjoy grilling to perfection in an effortless, lidless experience that enhances every bite.