Grilled Venison Medallions & Cranberry Sauce (German Style) | Arteflame

Introduction

There is something incredibly grounding about the scent of juniper berries and fresh rosemary hitting a hot grill, instantly transporting you to a cozy inn within the Black Forest. These German-style venison medallions—or Hirschmedaillons—offer a dining experience that balances the primal thrill of cooking game with true gourmet elegance. When that high-heat sear locks in the juices and meets the tart, ruby-red sparkle of the spiced cranberry sauce, you get a bite that is tender, savory, and unmistakably festive.

The Magic of the Sear

I adore this recipe because it shatters the myth that game meat is tough or overly strong. By using an Arteflame grill, we achieve a steakhouse-quality crust while keeping the inside buttery and mild. It’s a dish that feels incredibly sophisticated for a dinner party, yet the rustic preparation makes it approachable enough for a weekend cookout.

Kitchen Wisdom

• Room Temperature is Key: Never throw cold venison on the grill. Pull it out 30 minutes early to ensure even cooking.
• Watch the Thermometer: Venison is ultra-lean. Pull it at 125°F–130°F for perfect medium-rare; anything over medium will dry out.
• Let it Rest: Patience pays off. Resting allows the juices to redistribute, ensuring every bite is succulent.

Make It Your Own

If you can't find venison, thick-cut beef tenderloin or bison steaks are excellent alternatives that stand up well to the juniper rub. For a non-alcoholic sauce, simply swap the red wine for tart cherry juice or pomegranate juice to keep that deep, complex flavor profile.

Ingredients

For the Venison

• 4-6 Venison medallions (cut from the loin, approx. 1.5 inches thick)
• 2 tbsp Olive oil or melted clarified butter
• 1 tsp Juniper berries, crushed (essential for that German flavor profile)
• 1 sprig Fresh rosemary, leaves chopped
• 1 tsp Coarse sea salt
• 1/2 tsp Freshly cracked black pepper

For the Spiced Cranberry Sauce

• 1 cup Fresh or frozen cranberries
• 1/2 cup Red wine (a dry German Dornfelder or Pinot Noir works best)
• 1/4 cup Orange juice (freshly squeezed)
• 1 strip Orange zest
• 2 tbsp Honey or brown sugar (adjust to taste)
• 1 Cinnamon stick
• 2 Whole cloves
• 1 pinch Salt

Instructions

Step 1: Prepare the Venison

1. Remove the venison medallions from the refrigerator at least 30 minutes before cooking to allow them 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. In a small bowl, mix the crushed juniper berries, chopped rosemary, salt, and black pepper.
4. Rub the medallions with olive oil, then generously coat them with the spice mixture on all sides. Set aside while you heat the grill.

Step 2: Simmer the Cranberry Sauce

1. While the grill is heating up, place a small cast-iron skillet or sauce pot directly on the flat cooktop surface of your grill (or on a side burner).
2. Combine the cranberries, red wine, orange juice, honey, cinnamon stick, cloves, and orange zest in the pot.
3. Let the mixture simmer gently. Stir occasionally until the cranberries burst and the sauce thickens into a jam-like consistency, usually about 10–15 minutes.
4. Remove the cinnamon stick, cloves, and orange zest. Keep the sauce warm on the cooler outer edge of the grill.

Step 3: Grill the Medallions

1. Ensure your Arteflame (or standard grill) is very hot. You want a high-heat center for searing.
2. Place the venison medallions directly onto the hottest part of the grill grate or the center sear zone of the cooktop.
3. Sear undisturbed for about 2–3 minutes per side. You are looking for a deep brown crust.
4. Once seared, move the medallions to a slightly cooler zone of the grill to finish cooking.
5. Aim for an internal temperature of 130°F (54°C) for medium-rare. Do not cook past medium (140°F/60°C), as venison is very lean and will become tough if overcooked.

Step 4: Rest and Serve

1. Remove the venison from the grill and place it on a warm plate or cutting board.
2. Tent loosely with aluminum foil and let the meat rest for 5–7 minutes. This allows the juices to redistribute throughout the medallions.
3. Plate the medallions and spoon the warm spiced cranberry sauce generously over the top or serve it on the side.

Tips

Cooking venison requires a slightly different approach than beef due to its incredibly low fat content. The most critical tip for this recipe is to strictly monitor the internal temperature. Venison goes from succulent to shoe-leather very quickly; pulling the meat off the grill at 125°F–130°F is ideal, as the temperature will rise a few degrees while resting. If you are using an Arteflame grill, utilize the varying heat zones effectively—sear hard at the center, then gently bring it to temp on the outer ring to prevent the meat from drying out.

Regarding the sauce, if you find the cranberries are too tart, don't hesitate to add a splash more honey or even a tablespoon of currant jelly, which is a traditional German thickener for game sauces. Additionally, crushing the juniper berries fresh is non-negotiable; pre-ground spices simply lack the piney, citrusy punch that pairs so perfectly with the gaminess of the deer.

Variations

While the cranberry and juniper combination is a German classic, venison is a versatile canvas that welcomes various flavor profiles. You can easily adapt this recipe to suit different seasons or pantry staples. If you prefer a savory route over sweet-tart, swapping the fruit element for earthy fungi is a popular choice in Bavarian cuisine. Here are a few ways to twist the recipe:

• Jägersauce Style: Skip the cranberries and make a creamy mushroom gravy with chanterelles, shallots, and a splash of heavy cream.
• Bacon-Wrapped: Wrap a slice of smoky bacon around the edge of each medallion before grilling to add fat and flavor.
• Red Wine Reduction: Omit the fruit and simply reduce beef stock, red wine, and thyme until it coats the back of a spoon.
• Herb Butter: Top the hot grilled steaks with a compound butter made of garlic, parsley, and lemon zest instead of a sauce.
• Peppercorn Crust: For a spicy kick, coat the meat in coarsely cracked tri-color peppercorns before searing.

Best pairings

To create a truly authentic German dining experience, the sides are just as important as the main protein. Venison medallions are lean and rich, so they pair best with starchy sides that can soak up the delicious sauce and balance the intensity of the game meat. A robust red wine is also essential to cut through the richness. Stick to earthy, hearty accompaniments that reflect the autumn and winter hunting seasons.

• Spätzle: These tender German egg noodles are the traditional accompaniment for game dishes, fried in a little butter to finish.
• Braised Red Cabbage (Rotkohl): The acidity and sweetness of apple-braised red cabbage perfectly mirror the cranberry sauce.
• Potato Dumplings (Knödel): Soft, pillowy potato dumplings are excellent for mopping up extra sauce.
• Wine Pairing: A German Pinot Noir (Spätburgunder) or a spicy Syrah complements the juniper and cranberry flavors beautifully.

Conclusion

Mastering this German Grilled Venison Medallions recipe is a rewarding journey into the heart of European game cooking. It challenges the misconception that venison is difficult to cook or overly gamey, proving instead that it can be one of the most tender and elegant meats when treated with respect. The combination of the smoky char from the grill, the piney aroma of juniper, and the tart sweetness of the cranberries creates a dish that is complex yet comforting.

Whether you are serving this for a special holiday dinner or a cozy weekend meal, this recipe is sure to become a favorite in your culinary repertoire. We hope this guide inspires you to fire up the grill and embrace the wild, natural flavors of venison. Guten Appetit!