Swedish Grilled Venison Steaks with Juniper Marinade

Introduction

Experience the deep, rich flavors of Sweden with these grilled venison steaks, marinated in a fragrant juniper berry mix. The Arteflame grill perfectly sears these steaks at 1,000°F to lock in juices and flavor. Then, we move them to the flat top cooktop to achieve the ideal doneness. This is a true winter delight you’ll love grilling!

Ingredients

• 2 venison steaks, about 1-inch thick
• 1/4 cup juniper berries, crushed
• 2 garlic cloves, minced
• 1/4 cup soy sauce
• 2 tbsp Dijon mustard
• 2 tbsp brown sugar
• 1 tbsp fresh thyme, chopped
• 1/2 tsp black pepper
• 2 tbsp unsalted butter
• 1 tbsp vegetable oil (for lighting the grill)
• Salt, to taste

Instructions

Step 1: Prepare the marinade

1. Crush the juniper berries and mix them with soy sauce, Dijon mustard, brown sugar, garlic, thyme, and black pepper.
2. Place the venison steaks in a shallow dish and coat them with the marinade.
3. Cover and refrigerate for at least 3 hours or overnight for enhanced flavors.

Step 2: Light the Arteflame grill

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

Step 3: Sear the venison steaks

1. Remove the steaks from the marinade and let them come to room temperature.
2. Place the steaks on the center grill grate over the high heat zone at 1,000°F.
3. Sear each side for about 90 seconds to form a rich crust.

Step 4: Finish cooking on the flat top

1. Move the steaks to the Arteflame’s flat griddle cooktop to finish cooking.
2. Cook the steaks to an internal temperature of 15°F below your desired doneness.
3. Take them off the grill and let them rest for 5 minutes before serving.

Tips

• Always let the venison rest after grilling to retain its juices.
• Use butter instead of olive oil for a richer flavor.
• For medium-rare, remove the steaks at 120°F; they will continue cooking to about 135°F.
• Use different heat zones on the Arteflame to optimize your cooking process.

Variations

1. Smoky Scandinavian: Add a dash of smoked paprika and a splash of aquavit to the marinade.
2. Herb-Infused: Replace thyme with rosemary and sage for an earthier taste.
3. Sweet and Spicy: Mix in a teaspoon of chili flakes and a tablespoon of honey.
4. Garlic Butter: Baste the steaks with a mix of butter and roasted garlic while cooking.
5. Bourbon Maple: Add 2 tablespoons of bourbon and maple syrup for a sweet, deep flavor.

Conclusion

These Swedish grilled venison steaks are a flavorful and unique winter dish, with a perfect balance of savory and aromatic notes. With the Arteflame grill, you achieve an unbeatable sear and controlled heat zones that make cooking easier and more precise. Impress your guests with this stunning dish!

Best Pairings

• Side Dish: Grilled root vegetables like parsnips and carrots.
• Sauce: Lingonberry sauce for a traditional Swedish touch.
• Drink: A full-bodied red wine, such as a Syrah or Zinfandel.