Grilled Swedish Venison Steaks with Thyme and Juniper

Ingredients

The Venison & Marinade

• 4 Venison steaks (approx. 6-8 oz each), preferably loin or backstrap
• 1/4 cup Extra virgin olive oil
• 3 tbsp Fresh thyme leaves, chopped (plus sprigs for garnish)
• 1 tbsp Juniper berries, crushed (optional but authentic to Swedish cuisine)
• 2 cloves Garlic, minced
• 1 tsp Sea salt (or to taste)
• 1 tsp Freshly cracked black pepper

For Grilling

• 2 tbsp Unsalted butter (for searing on the flat top)

Instructions

Step 1: Prepare the Marinade

1. In a small mixing bowl, combine the extra virgin olive oil, chopped fresh thyme, crushed juniper berries, minced garlic, sea salt, and cracked black pepper.
2. Whisk the ingredients together until the salt has mostly dissolved and the herbs are well distributed throughout the oil.
3. This mixture will serve as both a tenderizer and the primary flavor profile for the meat.

Step 2: Marinate the Venison

1. Pat the venison steaks dry with paper towels to remove excess moisture.
2. Place the steaks in a resealable plastic bag or a shallow glass dish.
3. Pour the marinade over the meat, ensuring every steak is thoroughly coated. Massage the herbs into the meat slightly.
4. Seal or cover and let marinate in the refrigerator for at least 1 hour, though 4 to 6 hours is ideal for deeper flavor penetration.

Step 3: Fire Up the Arteflame

1. Remove the venison from the refrigerator about 30 minutes before grilling to let it come to room temperature.
2. Build a fire in the center of your Arteflame grill. Let it burn down until you have a solid bed of coals and the cooktop is extremely hot.
3. Clean the cooktop surface and apply a thin layer of vegetable oil to season it just before cooking.

Step 4: Sear and Grill

1. Place a small knob of butter on the flat steel cooktop where the heat is high (near the center).
2. Place the venison steaks directly onto the melted butter and hot steel.
3. Sear for about 2-3 minutes per side. You want a deep, caramelized crust without overcooking the lean interior.
4. If you prefer a wood-fired char, move the steaks to the center grill grate for the final minute of cooking.

Step 5: Rest and Serve

1. Check the internal temperature; for medium-rare venison, aim for an internal temperature of 130°F to 135°F.
2. Remove the steaks from the grill and place them on a warm cutting board.
3. Tent loosely with foil and let them rest for 5 to 10 minutes. This allows the juices to redistribute throughout the meat.
4. Serve immediately, garnished with fresh thyme sprigs.

Tips

Cooking game meat requires a delicate touch compared to beef because venison is incredibly lean. The most critical tip for this recipe is to strictly avoid overcooking. Venison lacks the intramuscular fat (marbling) that keeps beef moist at higher temperatures; once it passes medium (145°F), it can become tough and liver-like in texture. Utilizing the Arteflame’s heat zones is your best advantage here. Start the sear near the center where the heat is most intense to lock in juices immediately, then move the steaks to the outer, cooler ring if they need a few more minutes to reach internal temperature without burning the exterior. Additionally, always slice venison against the grain. This shortens the muscle fibers, making every bite tender and easy to chew, ensuring a restaurant-quality experience right in your backyard.

Variations

While the classic Swedish combination of thyme and juniper is timeless, this recipe is easily adaptable to suit different palates or seasonal ingredients. For a richer, more decadent finish, you can create a creamy mushroom sauce right on the flat top while the steaks rest, using the leftover fond, heavy cream, and wild mushrooms. If you are not a fan of juniper, simply swap it out for fresh rosemary or sage, which both pair beautifully with the gamey flavor of deer. For a brighter, summery twist, add lemon zest to the marinade and finish the grilled steaks with a squeeze of fresh lemon juice. Finally, if you are looking to add fat to the lean meat, consider wrapping the edges of the steaks in thin slices of bacon or pancetta before grilling, which adds a smoky, salty crunch that complements the herbal notes perfectly.

Best pairings

To round out this Nordic-inspired feast, you need sides that can stand up to the bold, earthy flavors of the venison without overpowering them. The classic Swedish accompaniment is potatoes—specifically Hasselback potatoes or a creamy potato gratin cooked directly on the Arteflame cooktop. The starch absorbs the savory meat juices beautifully. For sweetness and acidity to cut through the richness of the meat, a side of lingonberry jam or tart cranberry sauce is essential; the fruitiness balances the iron-rich taste of the game. Roasted root vegetables like carrots, parsnips, or beets tossed in honey and balsamic glaze also make for a colorful and flavorful plate. Beverage-wise, pair this dish with a full-bodied red wine like a Syrah, Zinfandel, or a Pinot Noir, which have enough spice and structure to complement the thyme and juniper infusion.

Conclusion

Transport your backyard to the pristine forests of Scandinavia with these Swedish Thyme-Infused Venison Steaks. This recipe celebrates the natural, robust flavor of game meat by pairing it with aromatics that highlight, rather than mask, its unique character. The high-heat capabilities of the Arteflame grill are perfectly suited for this lean cut, providing the necessary sear to develop flavor while keeping the inside tender and juicy. Whether you are a seasoned hunter looking to honor your harvest or a culinary enthusiast exploring the world of game meats, this dish offers a sophisticated yet rustic dining experience. It is a testament to how simple, high-quality ingredients—thyme, juniper, and venison—can come together over an open fire to create a meal that is both comforting and elegantly memorable. Enjoy the process of grilling over wood and the incredible flavors that follow.