Swedish Thyme-Infused Venison Steaks on the Grill

Introduction

Enjoy the rich, hearty flavors of Swedish cuisine with these perfectly grilled thyme-infused venison steaks. Using the Arteflame grill, we sear the steaks at 1,000°F to lock in the juices before gently finishing them to perfection on the flat cooktop griddle. Paired with a classic winter garnish, this dish will impress your guests with its bold flavors and succulent tenderness.

Ingredients

• 2 venison steaks (about 8 oz each)
• 2 tbsp unsalted butter
• 1 tbsp fresh thyme leaves
• 2 tsp sea salt
• 1 tsp freshly ground black pepper
• 1/2 cup lingonberry sauce
• 1 cup roasted root vegetables (carrots, parsnips, beets)
• 1 tbsp chopped fresh parsley

Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the soaked napkins.
3. Light the paper and allow the grill to heat for about 20 minutes.

Step 2: Prepare the venison steaks

1. Pat the venison steaks dry with a paper towel.
2. Season with sea salt, black pepper, and fresh thyme leaves.
3. Let the steaks rest while the grill heats.

Step 3: Get the perfect sear

1. Place the steaks on the center grill grate to sear at 1,000°F.
2. Sear for about 1-2 minutes per side to create a crispy crust.
3. Move the steaks to the flat griddle cooktop, closer to the outer cooler edge.
4. Brush with melted butter as they cook.

Step 4: Grill the garnishes

1. On the flat cooktop griddle, grill the root vegetables until caramelized.
2. Stir occasionally and season with salt, pepper, and a touch of butter.

Step 5: Finish the steaks and serve

1. Cook the venison steaks to your preferred doneness, removing them 15°F below the target internal temperature.
2. Let the steaks rest for 5-10 minutes off the grill.
3. Plate with roasted vegetables and a spoonful of lingonberry sauce.
4. Garnish with fresh parsley.

Tips

• Use a meat thermometer to achieve the perfect doneness.
• Venison is lean, so avoid overcooking to keep it tender.
• For extra smokiness, use hardwood like oak or hickory.
• Let the meat rest to allow juices to redistribute.

Variations

1. Garlic Butter Venison: Replace thyme with minced garlic and add extra butter for a rich flavor.
2. Juniper Berry Infused: Add crushed juniper berries to the seasoning for a traditional Scandinavian touch.
3. Whiskey Glazed Venison: Brush the steaks with a whiskey reduction for a bold, caramelized crust.
4. Spiced Nordic Venison: Add allspice and clove to the seasoning for extra warmth.
5. Maple Balsamic Glazed Venison: Drizzle with a maple-balsamic glaze for a sweet and tangy finish.

Conclusion

This Swedish thyme-infused venison steak recipe highlights the best of open-fire grilling with the Arteflame grill. The high-heat sear locks in the juices while the reverse-searing method ensures perfect doneness. Impress your guests with this flavorful, restaurant-quality dish.

Best Pairings

• Swedish-style Hasselback potatoes
• Warm spiced red cabbage
• A glass of bold red wine (Cabernet Sauvignon or Syrah)
• Lingonberry jam for an authentic Swedish touch