Swedish Grilled Roe Deer Medallions with Chardonnay Cream Sauce

Introduction

There is something profoundly rustic yet undeniably elegant about preparing game meat over an open fire. In Sweden, roe deer is a prized ingredient, celebrated for its tenderness and subtle, earthy flavor that distinguishes it from stronger venison. This recipe for Swedish Grilled Roe Deer Medallions captures the essence of Nordic cuisine, pairing the lean, delicate meat with a luxurious Chardonnay cream sauce that perfectly balances savory and bright notes. Grilling this dish on an Arteflame transforms the cooking process into a culinary performance; the center grill grate provides the high heat necessary for a perfect sear, while the flat cooktop allows you to simmer the rich sauce and roast sides simultaneously without ever stepping back into the kitchen.

Whether you are a seasoned hunter or a gourmet enthusiast looking to expand your grilling repertoire, this dish offers a sophisticated alternative to standard beef steaks. The key to success lies in respecting the lean nature of the meat—cooking it quickly over intense heat to retain its juices—and allowing the sauce to develop a velvety texture on the plancha. This meal is not just dinner; it is a celebration of wild flavors and outdoor living.

Ingredients

The Meat & Marinade

• 1.5 lbs (approx. 700g) Roe Deer Saddle (fillet), trimmed and cut into medallions
• 2 tbsp Olive Oil
• 1 tsp Fresh Thyme, chopped
• 1 tsp Juniper Berries, crushed (optional for extra game flavor)
• Salt and Freshly Ground Black Pepper to taste

The Chardonnay Cream Sauce

• 2 tbsp Unsalted Butter
• 2 Shallots, finely chopped
• 1 tbsp All-Purpose Flour
• 1/2 cup Beef or Game Stock
• 1/2 cup Chardonnay (dry white wine)
• 1/2 cup Crème Fraîche (or heavy cream)
• 1 tbsp Fresh Parsley, chopped
• 1 tsp Soy Sauce (for depth)

The Sides

• 8-10 Small Potatoes, boiled or par-boiled
• 2 tbsp Butter (for frying potatoes)
• Fresh herbs for garnish

Instructions

Step 1: Fire Up the Arteflame

1. Start by building a clean fire in the center of your Arteflame grill. Use hardwoods like oak or hickory for the best flavor profile.
2. Allow the grill to burn down until the center grate is extremely hot (over 600°F) for searing, and the outer flat cooktop reaches a medium-high cooking temperature.
3. Clean the cooktop surface and apply a thin layer of vegetable oil to season it before placing any food down.

Step 2: Prepare the Roe Deer

1. While the grill heats up, slice the roe deer saddle into medallions, approximately 1.5 inches thick.
2. Lightly brush the medallions with olive oil and season generously with salt, crushed juniper berries, and black pepper.
3. Let the meat sit at room temperature for about 15 minutes; grilling cold meat can lead to uneven cooking.

Step 3: Sear the Meat and Brown Potatoes

1. Place the boiled potatoes on the flat cooktop with a knob of butter. Smash them slightly with a spatula to increase surface area and let them crisp up until golden brown.
2. Place the roe deer medallions directly on the center grill grate for a high-intensity sear. Grill for about 2-3 minutes per side.
3. Aim for an internal temperature of 130°F (54°C) for medium-rare. Roe deer is very lean and will become tough if overcooked.
4. Move the meat to the cooler outer edge of the cooktop to rest while you finish the sauce.

Step 4: Create the Chardonnay Sauce

1. On a medium-heat section of the flat cooktop, place a small cast-iron skillet or saucepan (or cook directly on the surface if using a barrier). Melt the butter and sauté the chopped shallots until soft and translucent.
2. Sprinkle the flour over the shallots and stir constantly for 1 minute to cook out the raw flour taste.
3. Slowly pour in the Chardonnay, scraping up any fond (browned bits), followed by the beef stock. Stir until the mixture thickens slightly.
4. Stir in the crème fraîche and soy sauce. Let it simmer gently until the sauce coats the back of a spoon.
5. Finish by stirring in fresh parsley and any resting juices from the meat.

Step 5: Assembly and Serving

1. Plate the crispy smashed potatoes first.
2. Place the rested roe deer medallions alongside or on top of the potatoes.
3. Generously spoon the warm Chardonnay cream sauce over the meat.
4. Garnish with a sprig of fresh thyme or extra parsley and serve immediately.

Tips

Cooking game meat requires a slightly different approach than cooking beef due to its incredibly low fat content. The most critical tip for roe deer is to avoid overcooking. It is best enjoyed rare to medium-rare; once it passes medium, the texture can become livery and tough. Using a digital meat thermometer is highly recommended to pull the meat off the heat at exactly the right moment. Remember that the meat will continue to cook slightly as it rests, so remove it from the direct heat a few degrees before your target temperature.

When utilizing the Arteflame, take advantage of the different heat zones. If your fire is roaring, the center might be too hot for the delicate sauce. Move your saucepan or skillet toward the outer edge of the plancha to maintain a gentle simmer without breaking the cream. Additionally, using crushed juniper berries in the seasoning provides a traditional bridge to the forest flavors, enhancing the authenticity of the dish.

Variations

While the Chardonnay cream sauce is a classic pairing, roe deer is a versatile meat that stands up well to various flavor profiles. You can easily adapt this recipe to suit the season or your personal palate. For a darker, richer flavor suitable for cold winter nights, swap the white wine for a bold red wine and replace the shallots with pearl onions. If you prefer a more forest-forward dish, add sautéed wild mushrooms like chanterelles or porcini directly into the sauce.

• Red Wine Reduction: Substitute Chardonnay with a Pinot Noir and use beef broth for a darker, deeper sauce.
• Forest Mushroom Mode: Sauté sliced wild mushrooms on the flat cooktop and fold them into the cream sauce.
• Bacon-Wrapped Medallions: Wrap each medallion in a slice of bacon before grilling to add fat and smokiness.
• Berry Infusion: Stir in a tablespoon of lingonberry jam or red currant jelly into the sauce for a Swedish sweet-tart contrast.
• Herbal Crust: Coat the edges of the meat in chopped rosemary and garlic before searing.

Best pairings

To round out this meal, you want sides and drinks that complement the gamey notes of the deer without overpowering the delicate cream sauce. Since you are already grilling potatoes, consider adding other root vegetables to the Arteflame cooktop. Roasted carrots or parsnips, glazed with a little honey and thyme, provide a sweetness that offsets the savory meat. For a green element, grilled asparagus or sautéed kale with garlic works beautifully.

regarding beverages, wine is the natural choice. Since the sauce is based on Chardonnay, a full-bodied, oaked Chardonnay is a fantastic pairing that echoes the creamy notes of the dish. However, if you prefer red wine with your red meat, opt for a Pinot Noir or a Northern Rhône Syrah. These wines have enough acidity and earthiness to cut through the cream and match the wild flavor of the roe deer without being too heavy or tannic.

Conclusion

Swedish Grilled Roe Deer Medallions with Chardonnay Cream Sauce is more than just a recipe; it is an experience that connects you to the primal joy of open-fire cooking. The combination of the smoky char from the Arteflame grill, the tender, lean meat, and the rich, velvety sauce creates a harmony of textures and flavors that is hard to replicate in a conventional kitchen. This dish impresses guests not only with its flavor but with the visual spectacle of its preparation.

By mastering this recipe, you unlock a new level of confidence in grilling game meats. It proves that venison and roe deer need not be intimidating ingredients but rather opportunities for culinary excellence. So, light up the grill, pour a glass of Chardonnay, and enjoy the satisfaction of creating a world-class meal in your own backyard.