Austrian Spiced Venison Steak on Arteflame Grill

Introduction

Experience the robust flavors of Austrian-style Spiced Venison Steak, grilled to perfection on the Arteflame. By searing the venison on the center grill grate at over 1,000°F, we lock in the juices before finishing it to the perfect doneness on the flat cooktop. The result? An irresistibly juicy steak with a deep smoky flavor. Paired with aromatic juniper berries and bold black pepper, this dish delivers a taste of the great outdoors right at your table.

Ingredients

• 2 venison steaks (1 to 1.5 inches thick)
• 1 tbsp juniper berries (crushed)
• 1 tbsp freshly ground black pepper
• 1 tsp coarse sea salt
• 2 tbsp unsalted butter
• 1 garlic clove (minced)
• 1 tsp fresh rosemary (chopped)
• 1 tsp Dijon mustard
• 1 tbsp vegetable oil (for lighting the grill)
• Firewood for the Arteflame grill

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour a small amount of vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of the grill and stack firewood over them.
3. Light the napkins and allow the fire to burn until the cooktop reaches cooking temperature (about 20 minutes).

Step 2: Season the Venison Steaks

1. Crush the juniper berries to release their flavor.
2. Mix the juniper, black pepper, and sea salt together.
3. Rub the mixture generously over both sides of the venison steaks.
4. Let the steaks rest for 10 minutes while the grill heats up.

Step 3: Sear the Steaks on the Center Grill Grate

1. Place the venison steaks on the center grill grate (over 1,000°F) and sear for 1 minute per side.
2. Turn the steaks using tongs to create crosshatch grill marks.
3. After 2 minutes, move the steaks to the flat cooktop to finish cooking.

Step 4: Finish Cooking on the Flat Cooktop

1. Lower the heat zone by moving the steaks to an outer area of the flat cooktop.
2. Spread butter over the steaks and top with minced garlic and rosemary.
3. Cook to desired doneness: 125°F for rare, 135°F for medium.
4. Remove the steaks 15°F before target temperature as they will continue cooking.

Step 5: Rest and Serve

1. Let the steaks rest for 5 minutes to redistribute the juices.
2. Slice against the grain and serve with your favorite sides.

Tips

• For extra flavor, marinate the venison in Dijon mustard and rosemary before grilling.
• Use a meat thermometer to ensure precise doneness.
• Always let venison rest before slicing to retain juiciness.

Variations

1. Smoky Paprika Venison: Add smoked paprika and garlic powder to the seasoning blend.
2. Herb-Crusted Venison: Coat the steak in a mix of chopped thyme, rosemary, and sage before searing.
3. Maple-Glazed Venison: Brush steaks with a mixture of maple syrup and Dijon mustard during the final minutes of cooking.
4. Spicy Chili Venison: Mix cayenne pepper and crushed red pepper flakes into the seasoning for extra heat.
5. Balsamic Glazed Venison: Drizzle balsamic reduction over the steaks after grilling for a tangy finish.

Conclusion

Grilling venison on the Arteflame brings out its best flavors, with a perfect sear and tender texture. This Austrian-inspired recipe captures the essence of game meat grilling, enhanced by aromatic juniper and robust seasoning. Fire up your Arteflame and enjoy steakhouse-quality venison in your backyard.

Best Pairings

• Roasted root vegetables grilled on the Arteflame cooktop
• Buttery mashed potatoes
• Grilled asparagus with garlic butter
• A full-bodied red wine like Austrian Zweigelt
• Coarse-grain mustard or berry compote for dipping