Swedish Pine-Smoked Venison with Cranberry Sauce

Introduction

Experience the rich, smoky flavors of Swedish pine-smoked venison, perfectly seared on the Arteflame grill and complemented with a tangy cranberry sauce. This winter BBQ specialty showcases Scandinavian-inspired flavors, creating a truly unforgettable dish.

Ingredients

• 2 venison steaks (about 8 oz each)
• 2 tbsp unsalted butter
• Salt and black pepper, to taste
• 1 tbsp crushed juniper berries
• 1/2 tsp ground allspice
• 1 cup fresh cranberries
• 1/4 cup honey
• 1/2 cup orange juice
• 1/4 tsp cinnamon
• Handful of pine wood chunks for smoking

Instructions

Step 1: Prepare the grill

1. Pour vegetable oil onto three paper napkins and place them inside the Arteflame grill.
2. Stack firewood over the soaked napkins and light the paper.
3. Allow the grill to heat up for about 20 minutes until the center grill grate reaches 1,000°F.

Step 2: Smoke the venison

1. Season the venison steaks with salt, black pepper, crushed juniper berries, and allspice.
2. Add the pine wood chunks to the fire for a rich, smoky infusion.
3. Place the steaks on the flat cooktop, closer to the outer edge where the heat is milder, and let them absorb the pine smoke for 10 minutes.

Step 3: Sear the venison

1. Move the venison steaks to the center grill grate and sear for 45–60 seconds per side to lock in the juices.
2. Transfer the steaks back to the flat-top cooktop and cook until the internal temperature reaches 15°F below the desired doneness.

Step 4: Prepare the cranberry sauce

1. On the flat-top griddle, place the fresh cranberries and cook until they soften.
2. Add honey, orange juice, and cinnamon, stirring until the sauce thickens.

Step 5: Serve

1. Remove the venison from the grill and let it rest for 10 minutes.
2. Slice the venison steaks and serve with the cranberry sauce.

Tips

• For extra smokiness, add more pine wood chunks while grilling.
• Rest the venison after removing it from the grill to retain its juices.
• Use a meat thermometer for precise doneness.

Variations

1. Lingonberry Sauce: Swap cranberries for lingonberries for a traditional Swedish touch.
2. Whiskey-Glazed Venison: Add a splash of whiskey to the cranberry sauce for a deep, rich flavor.
3. Mustard-Marinated Venison: Marinate the venison in a mustard and honey mixture before grilling.
4. Maple-Smoked Venison: Use maple wood instead of pine for a sweeter smoky profile.
5. Garlic and Rosemary Venison: Rub the steaks with garlic and rosemary before grilling for an aromatic twist.

Best Pairings

• Rustic sourdough bread
• Grilled root vegetables
• Swedish aquavit or a bold red wine
• Smoked cheese platter

Conclusion

This Swedish pine-smoked venison is a perfect winter BBQ dish, bursting with smoky and tangy flavors. Cooking it on the Arteflame grill ensures a juicy texture with a delectable char.