Grilled Venison Medallions (New York Style) | Arteflame

Introduction

There is a primal elegance to a perfectly seared venison medallion that store-bought beef simply cannot match. Imagine the woodsmoke aroma mingling with garlic and rosemary as the meat hits the searing hot grate, creating a deep, savory crust that gives way to a butter-tender, ruby-red center. This dish evokes the cozy feeling of a high-end lodge dinner, turning a wild harvest into a sophisticated culinary moment. It’s the perfect way to honor the animal, delivering a melt-in-your-mouth texture that rivals the finest filet mignon.

Why This Recipe Works

I love this approach because it completely dispels the myth that game meat is tough or overly "gamey." By treating the backstrap like a premium steakhouse cut and utilizing a punchy New York-style marinade, we unlock incredible depth of flavor. Plus, the high-heat sear on the Arteflame grill locks in moisture instantly, making this one of the most reliable ways to cook lean game without drying it out.

Kitchen Wisdom

• Trim the Silver Skin: Before marinating, always remove the white, shimmering connective tissue on the loin. Unlike beef fat, it doesn't melt down and will cause the meat to curl and toughen.
• Mind the Thermometer: Venison is incredibly lean. Pull the meat off the heat the second it hits 130°F for a perfect medium-rare; anything higher risks drying it out immediately.
• Rest is Crucial: Tent the meat with foil and let it sit for 5 to 10 minutes. This allows the fibers to relax and reabsorb the juices.

Simple Swaps

If you don't have fresh herbs on hand, dried rosemary and thyme work well—just use one-third of the amount called for. For a gluten-free option, easily swap the soy sauce for tamari or coconut aminos to keep that essential umami depth without the wheat.

Ingredients

The Marinade

• 1/4 cup extra virgin olive oil
• 2 tablespoons Worcestershire sauce
• 1 tablespoon soy sauce (for umami depth)
• 2 cloves garlic, minced
• 1 teaspoon fresh rosemary, finely chopped
• 1 teaspoon fresh thyme leaves

The Meat & Seasoning

• 2 lbs Venison backstrap or loin, sliced into 1.5-inch medallions
• 2 tablespoons unsalted butter (for finishing)
• Coarse Sea Salt (to taste)
• Freshly cracked black pepper (generous amount)

Instructions

Step 1: Prepare the Venison

1. Begin by ensuring your venison backstrap is completely thawed and trimmed of all silver skin. This connective tissue does not break down during grilling and can make the meat tough.
2. Slice the loin into medallions approximately 1.5 inches thick. This thickness is ideal for achieving a crusty exterior while keeping the center rare to medium-rare.
3. Pat the meat dry with paper towels to ensure the marinade adheres properly.

Step 2: Marinate for Flavor

1. In a small bowl, whisk together the olive oil, Worcestershire sauce, soy sauce, minced garlic, rosemary, and thyme.
2. Place the medallions in a resealable bag or glass dish and pour the marinade over them. Massage the liquid into the meat.
3. Refrigerate for at least 2 hours, or up to 6 hours. Remove the meat from the fridge 30 minutes before cooking to bring it to room temperature—this ensures even cooking.

Step 3: Fire Up the Grill

1. Build a medium-sized fire in your Arteflame grill. You want the center grill grate to be extremely hot (over 600°F) for searing, and the flat cooktop griddle to be moderately hot.
2. Lightly oil the cooktop surface to prevent sticking, though the marinade oil will help.

Step 4: The Sear and Finish

1. Remove medallions from the marinade and season generously with coarse sea salt and freshly cracked black pepper.
2. Place the medallions directly on the center grill grate for a hard sear. Sear for about 1-2 minutes per side until a rich, brown crust forms.
3. Move the medallions to the flat steel cooktop to finish cooking. Add a dab of butter on top of each medallion as they finish.
4. Cook until the internal temperature reaches 130°F for medium-rare. Do not go past 135°F, as venison lacks the fat to stay moist at higher temperatures.

Step 5: Rest and Serve

1. Remove the venison from the grill immediately once temperature is reached.
2. Tent loosely with foil and let the meat rest for 5 to 10 minutes. This allows the juices to redistribute throughout the medallion.
3. Serve whole or sliced against the grain.

Tips

The difference between a tough piece of leather and a succulent steak usually comes down to temperature control and trimming. Always spend extra time removing the "silver skin," the white, shimmering connective tissue on the backstrap; leaving it on causes the meat to curl and toughen. Furthermore, because venison is incredibly lean, it cooks much faster than beef. Use a high-quality digital meat thermometer to pull the meat off the heat the second it hits 130°F.

Another pro-tip for grilling on the Arteflame is to use the butter basting technique during the final minute on the flat cooktop. As the butter melts over the meat, it mixes with the crust seasoning and drippings, creating a natural, glossy sauce that adds necessary fats to the lean protein. If you are worried about a "gamey" taste, soaking the meat in buttermilk for an hour before applying the marinade can help neutralize strong flavors, though this New York style marinade usually masks it sufficiently.

Variations

While the New York style emphasizes savory herbs and garlic, venison is a versatile canvas that pairs well with fruit and earthier spices. You can easily adapt this recipe to suit the season or your personal taste preferences without changing the cooking method. Here are a few ways to twist the flavor profile:

• Juniper & Gin: Crush dried juniper berries into your salt rub and add a splash of gin to the marinade for a classic European hunter's flavor.
• Coffee Crusted: Mix finely ground espresso beans with brown sugar and cayenne pepper for a rub that creates a dark, smoky bark.
• Bacon-Wrapped: Wrap a slice of thin bacon around the edge of each medallion and secure with a toothpick to add fat and smokiness.
• Spicy Chimichurri: Skip the rosemary marinade and top the grilled meat with a fresh, vinegar-heavy chimichurri sauce with extra chili flakes.
• Red Wine Glaze: Reduce a cup of Cabernet Sauvignon with honey and drizzle it over the finished medallions.

Best pairings

To round out this meal, you need sides that can stand up to the bold, iron-rich flavor of the venison without overpowering it. Earthy vegetables and rich starches are the traditional go-to options. Since you are already using the Arteflame, you can cook your side dishes right alongside the meat on the flat cooktop.

• Roasted Root Vegetables: Carrots, parsnips, and sweet potatoes tossed in maple syrup and grilled until caramelized.
• Wild Rice Pilaf: A nutty wild rice blend with cranberries and pecans offers a texture contrast and a hint of sweetness.
• Creamed Spinach: A steakhouse classic that adds richness to the lean meat.
• Full-Bodied Red Wine: Pair this dish with a bold Cabernet Sauvignon, Syrah, or a Petite Sirah. The tannins in the wine cut through the protein beautifully.

Conclusion

Mastering New York Style Grilled Venison Medallions is about simplicity and precision. By respecting the lean nature of the meat and utilizing the high-heat capabilities of your grill, you transform a wild harvest into a gourmet dinner that feels both rustic and elegant. This recipe proves that game meat doesn't have to be relegated to stews or sausages; with the right preparation, it can be the centerpiece of a fine dining experience right in your backyard.

So, the next time you have a beautiful backstrap, resist the urge to overcomplicate it. A little garlic, a hot fire, and a close eye on the thermometer are all you need to create a meal that honors the hunt. Gather your friends around the fire, pour the wine, and enjoy the incredible flavors of the wild.