Grilled Venison Medallions (New Hampshire Style) | Arteflame

Introduction

There is nothing quite like the aroma of woodsmoke mixing with fresh rosemary on a crisp evening to stir the appetite. Slicing into a New Hampshire Grilled Venison Medallion to reveal a rosy, tender center is the ultimate reward for the home cook. This dish perfectly balances the earthy richness of wild game with a bright, tart blueberry and maple glaze, creating a plate that feels both ruggedly rustic and incredibly elegant.

Why I Love This Recipe

I adore this dish because it completely dispels the myth that venison is tough or overly gamey. By utilizing the distinct heat zones of the Arteflame grill, you get a steakhouse-quality sear that locks in moisture while simultaneously simmering a sauce on the flat top—making it a convenient, true one-station meal. It captures the soul of New England in a single bite, pairing savory depth with the iconic sweetness of real maple syrup for a dinner that impresses guests every time.

Chef's Tips for Perfection

• Watch the Temperature: Venison is incredibly lean. Pull it off the heat at 130°F for a perfect medium-rare; anything over medium can quickly become dry and chewy.
• Room Temperature Tempering: Let your meat sit out for 30 to 45 minutes before grilling. Putting cold meat on a hot fire leads to uneven cooking and a gray ring around the center.
• Let It Rest: Give the medallions at least 5–10 minutes to rest after grilling. This allows the juices to redistribute, ensuring every bite is succulent.

Easy Substitutions

If you do not have access to venison, beef tenderloin fillets are an excellent substitute that mimics the lean texture perfectly. Additionally, if you cannot find juniper berries, a splash of dry gin in the marinade adds that signature piney botanical note effectively.

Ingredients

The Venison & Marinade

• 2 lbs Venison loin, cut into 1.5-inch thick medallions
• 1/4 cup Extra virgin olive oil
• 2 cloves Garlic, minced
• 1 tbsp Fresh thyme leaves
• 1 tsp Juniper berries, crushed (optional but authentic)
• 1 tsp Coarse sea salt
• 1/2 tsp Freshly cracked black pepper

The New Hampshire Glaze

• 1/2 cup Pure New Hampshire maple syrup
• 1 cup Wild blueberries (fresh or frozen)
• 2 tbsp Balsamic vinegar
• 1 tbsp Butter, unsalted
• 1 sprig Fresh rosemary

Instructions

Step 1: Marinate the Venison

1. Pat the venison medallions dry with a paper towel to ensure a good sear later.
2. In a small bowl, whisk together the olive oil, minced garlic, fresh thyme, crushed juniper berries, salt, and pepper.
3. Place the medallions in a resealable bag or glass dish and coat them thoroughly with the marinade.
4. Let the meat rest at room temperature for 30 to 45 minutes. If prepping ahead, refrigerate for up to 4 hours, but bring back to room temperature before grilling to ensure even cooking.

Step 2: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill using hardwood or charcoal.
2. Wait until the center grate reaches searing temperatures (over 600°F) and the outer flat top cooktop is hot and ready for cooking.
3. Lightly oil the flat top surface to prevent sticking.

Step 3: Sear the Medallions

1. Place the venison medallions directly onto the center grill grate for a high-heat sear.
2. Sear for about 2 minutes per side until a rich, dark crust forms. Venison is very lean, so do not walk away.
3. Once seared, move the medallions to the cooler, outer ring of the flat top cooktop to finish cooking gently until the internal temperature reaches 130°F for medium-rare.

Step 4: Prepare the Glaze

1. While the meat finishes, place a small cast-iron skillet or saucepan directly on the flat top surface.
2. Add the maple syrup, balsamic vinegar, and rosemary sprig to the pan.
3. Stir in the blueberries and let the mixture simmer until the berries burst and the sauce thickens slightly (about 5-7 minutes).
4. Stir in the butter at the very end to give the sauce a glossy, velvety texture. Remove the rosemary sprig.

Step 5: Rest and Serve

1. Remove the venison from the grill and let it rest on a cutting board for at least 5 to 10 minutes. This allows the juices to redistribute throughout the meat.
2. Arrange the medallions on a platter and spoon the warm blueberry-maple glaze generously over the top.
3. Serve immediately while hot.

Tips

Cooking venison requires a different approach than beef due to its incredibly low fat content. The most critical tip for this recipe is to never cook venison past medium-rare. Once it passes 140°F, the meat can become tough, dry, and livery in taste. Using the distinct heat zones of the Arteflame is your best advantage here; the intense center heat creates flavor through the Maillard reaction, while the outer ring prevents the meat from seizing up. Additionally, always slice your medallions against the grain if you are cutting them from a larger roast yourself; this shortens the muscle fibers and ensures every bite is tender. Finally, if you do not have juniper berries, a splash of gin in the marinade works as a great substitute to bring out that piney, woodsy aroma.

Variations

While the New Hampshire maple and blueberry combination is a classic regional favorite, venison is a versatile protein that pairs well with various flavor profiles. You can easily adapt this recipe to suit different seasons or pantry staples. If you prefer a savory route over sweet, skip the fruit and lean into earthy fungi or peppery spices. Experimenting with different acids and fats can also completely transform the dish. Here are a few excellent variations to try on your grill:

• The Savory Hunter: Replace the blueberry glaze with a wild mushroom and shallot sauté using thyme and red wine.
• Spicy Maple: Add a teaspoon of crushed red pepper flakes or cayenne to the maple glaze for a sweet heat kick.
• Blackberry Bourbon: Substitute blueberries with blackberries and add a shot of bourbon to the sauce for a richer, smokier depth.
• Herb Crusted: Skip the glaze entirely and roll the edges of the medallions in crushed rosemary and garlic before searing.
• Coffee Rubbed: Add finely ground coffee to your dry rub for an intense, earthy crust that cuts through the game flavor.

Best pairings

To round out this New England-inspired feast, you need sides that can stand up to the bold flavors of the game meat and the sweetness of the glaze. Root vegetables are a natural companion to venison, providing an earthy grounding to the plate. Starchy sides also help soak up the delicious maple-blueberry sauce so nothing goes to waste. When selecting a drink, look for beverages that mirror the dark fruit notes of the sauce or cut through the richness of the meat. Here are some top recommendations for a complete meal:

• Sides: Roasted root vegetables (carrots, parsnips) cooked on the flat top, garlic mashed potatoes, or charred Brussels sprouts with bacon.
• Wine: A bold Cabernet Sauvignon, a Syrah with peppery notes, or a Pinot Noir which pairs beautifully with the berries.
• Beer: A dark porter or a brown ale complements the roasted malt flavors and the maple syrup.

Conclusion

Mastering New Hampshire Grilled Venison Medallions on the Arteflame is more than just preparing a meal; it is about honoring the ingredients and the outdoor lifestyle. The combination of the smoky sear from the wood fire, the tenderness of the loin, and the tart-sweet complexity of the blueberry glaze creates a dining experience that is both rustic and elegant. This dish proves that wild game, when treated with respect and cooked with the right technique, can rival the finest cuts of beef in any steakhouse. Gather your friends and family around the fire, pour a glass of bold red wine, and enjoy the authentic taste of the Northeast right in your backyard.