Grilled Hunter’s Venison Steak – Pennsylvania Style

Introduction

Bring the wild taste of Pennsylvania to your backyard with this Grilled Hunter’s Venison Steak. Perfectly seared on the Arteflame grill with a wild mushroom sauce, this dish captures rustic flavors with refined technique—all cooked right on the griddle and center grill grate without needing a lid or pans. You’ll unlock steakhouse-level results outdoors, thanks to the Arteflame’s 1,000°F sear zone and even heat distribution. Let’s make this local delicacy unforgettable!

Ingredients

• 2 Pennsylvania-harvested venison steaks, 1-1.5 inches thick
• 1/2 lb wild mushrooms (morels, chanterelles, or cremini), sliced
• 3 tbsp unsalted butter (plus extra for finishing)
• 1 shallot, finely diced
• 2 cloves garlic, minced
• 1/4 cup dry red wine
• 1/4 cup beef or venison stock
• 1 tbsp fresh thyme leaves
• Kosher salt, to taste
• Freshly cracked black pepper, to taste
• Vegetable oil (for lighting the grill)
• 3 paper napkins (for starting the fire)
• Firewood

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour vegetable oil on three paper napkins.
2. Place the soaked napkins in the grill center and stack firewood over them.
3. Light the napkins and allow the fire to burn down for about 20 minutes until the cooktop and center grill grate are hot and ready.

Step 2: Season the Venison

1. Pat venison steaks dry with paper towels.
2. Season both sides generously with kosher salt and black pepper.

Step 3: Sear the Venison

1. Place the steaks directly on the center Arteflame grill grate to sear at over 1,000°F.
2. Sear each side for about 2 minutes to lock in juices and develop a beautiful crust.

Step 4: Finish the Venison on the Flat Cooktop

1. Move the steaks to the flat cooktop griddle surrounding the center grate.
2. Cook slowly to desired doneness, flipping once. Use a meat thermometer—remove when steaks are 15°F under final temp target.
3. Let meat rest while you prepare the sauce.

Step 5: Cook the Mushroom Sauce

1. Add 1 tbsp butter to the medium heat zone of the flat cooktop.
2. Sauté shallots and garlic until translucent.
3. Add mushrooms and cook until golden brown and tender.
4. Deglaze with red wine and stock, then simmer until reduced by half.
5. Stir in remaining butter and thyme, then season with salt and pepper to taste.

Step 6: Plate and Serve

1. Spoon the wild mushroom sauce over the rested venison steaks.
2. Garnish with extra thyme or microgreens if desired.

Tips

• Let the venison come to room temperature before grilling for an even cook.
• Use an instant-read thermometer for perfect doneness. Medium-rare is ideal for venison (130°F – remove at 115°F).
• The Arteflame grill lets you cook your entire meal simultaneously – try adding some asparagus or potatoes on the outer ring of the griddle.
• Butter is flavor—use it generously when sautéing your mushrooms.
• Cut across the grain for tender slices if slicing before serving.

Variations

1. Smoky Bacon Wrapped Venison: Wrap the steaks in local applewood-smoked bacon before grilling for added depth and fat content.
2. Herb-Crusted Venison: Press a mix of rosemary, thyme, and crushed juniper berries onto the steak before grilling.
3. Spicy Peppercorn Sauce: Swap wild mushroom sauce for a cracked peppercorn and Dijon cream sauce grilled directly on the flat top.
4. Blue Cheese Crust Venison: After searing, top steaks with a blue cheese crumble and let melt over the griddle while finishing to temp.
5. Bourbon Glazed Venison: Brush steaks with a bourbon-maple reduction during the griddle stage for a sweet-savory profile.

Conclusion

Cooking Pennsylvania-hunted venison on the Arteflame grill is an incredible way to bring flavorful, gourmet results to your outdoor grilling game. This reverse searing technique highlights the steak's natural tenderness while the wild mushroom sauce ties it all together in rustic perfection. Fire it up and enjoy the taste of the wild—elevated!

Best pairings

• Roasted fingerling potatoes grilled on the Arteflame outer ring
• Grilled asparagus with a touch of lemon butter
• Glass of Pennsylvania Cabernet Sauvignon or robust Syrah
• Charred sourdough bread with compound herb butter
• Simple field greens with balsamic glaze