Belgian Smoked Venison with Cranberry Sauce

Introduction

Belgian smoked venison with cranberry sauce is a delicious and savory dish made perfectly on the Arteflame grill. The high-temperature searing on the center grill grate locks in the natural juices, while the surrounding flat griddle cooktop ensures an even, flawless finish. This reverse-seared venison, paired with a tart cranberry sauce, creates an irresistible combination of flavors.

Ingredients

• 2 venison steaks (1-inch thick)
• Salt and freshly ground black pepper
• 1 tbsp garlic powder
• 1 tbsp smoked paprika
• 2 tbsp unsalted butter
• 1 cup fresh cranberries
• 1/4 cup brown sugar
• 1/2 cup fresh orange juice
• 1 tsp orange zest
• 1/2 tsp cinnamon
• 1 sprig fresh rosemary

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins in the grill.
3. Stack firewood over the napkins and light the paper.
4. Wait about 20 minutes for the grill to reach cooking temperature.

Step 2: Season the venison

1. Pat the venison steaks dry with paper towels.
2. Season both sides with salt, black pepper, garlic powder, and smoked paprika.
3. Let the seasoned steaks rest for 10 minutes while the grill heats up.

Step 3: Sear the venison

1. Place the venison steaks on the center grill grate over 1,000°F heat.
2. Sear each side for about 1-2 minutes to lock in the juices.
3. Move the steaks to the outer flat cooktop to continue cooking to your desired doneness.
4. Remove the meat when the internal temperature is 15°F below the target doneness.

Step 4: Prepare the cranberry sauce

1. On the flat cooktop, add the fresh cranberries, brown sugar, orange juice, and orange zest.
2. Stir the mixture occasionally while it simmers, keeping it close to the center for increased heat.
3. Add cinnamon and a sprig of rosemary for an extra layer of flavor.
4. Once the cranberries break down and the sauce thickens, move it to a cooler section of the griddle to rest.

Step 5: Serve and enjoy

1. Plate the venison steaks and top with warm cranberry sauce.
2. Garnish with fresh rosemary for added aroma and presentation.
3. Serve immediately and enjoy!

Tips

• Use a meat thermometer to ensure perfect doneness.
• Let the venison rest for at least 5 minutes before slicing.
• Adjust the cranberry sauce sweetness by adding more or less brown sugar.

Variations

1. Spiced Belgian Venison: Add nutmeg and cloves to the cranberry sauce for a warm spice twist.
2. Whiskey-Glazed Venison: Deglaze the griddle with a splash of Belgian whiskey while cooking the cranberry sauce.
3. Cranberry-Balsamic Glazed Venison: Mix balsamic vinegar into the cranberry sauce for added depth.
4. Garlic Herb Butter Venison: Use fresh thyme and garlic-infused butter for basting the venison.
5. Belgian Chocolate Cranberry Sauce: Add a touch of dark Belgian chocolate to the cranberry sauce for a rich flavor profile.

Conclusion

Belgian smoked venison with cranberry sauce is an elegant dish that is both flavorful and easy to prepare on the Arteflame grill. By using the high-heat center for a perfect sear and the griddle for controlled cooking, you can create a mouthwatering meal that looks and tastes amazing.

Best pairings

• Roasted Brussels sprouts on the Arteflame griddle
• Belgian-style fries
• A full-bodied Belgian red wine
• Freshly baked rustic bread