Scottish Venison Steaks with Whisky Butter

Introduction

Juicy venison steaks grilled to perfection on the Arteflame, seared at over 1,000°F for a steakhouse-quality crust, then finished on the flat top for perfect doneness. Topped with a rich whisky butter sauce, this dish is packed with bold Scottish flavors and an unbeatable smoky aroma.

Ingredients

• 2 venison steaks
• 2 tbsp unsalted butter
• 2 tbsp whisky
• 1 tbsp fresh parsley, chopped
• 1 garlic clove, minced
• Salt and black pepper to taste
• Vegetable oil (for lighting the grill)
• Firewood

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood over the soaked napkins.
3. Light the napkins, allowing the fire to build.
4. The grill will be ready for cooking in about 20 minutes.

Step 2: Season the Venison Steaks

1. Generously season both sides of the venison steaks with salt and black pepper.
2. Let the steaks rest at room temperature while the grill heats up.

Step 3: Sear the Steaks

1. Place the venison steaks on the center grill grate.
2. Sear each side for about 1-2 minutes at 1,000°F until a rich, caramelized crust forms.
3. Move the steaks onto the flat cooktop to bring up to your desired doneness.

Step 4: Make the Whisky Butter

1. Place butter on the flat griddle near the steak.
2. Add minced garlic to the melting butter and stir for 30 seconds.
3. Pour in the whisky and stir until combined.
4. Remove from heat and mix in chopped parsley.

Step 5: Rest and Serve

1. Remove the steaks from the grill when they are 15°F below your target temperature.
2. Let them rest on a plate for 5 minutes to retain juices.
3. Drizzle with whisky butter before serving.

Tips

• For medium-rare, remove the steak at 120°F (final temp will be 135°F after resting).
• Venison is lean, so avoid overcooking to maintain tenderness.
• Use firewood with a mild smoke profile like oak or cherry for added flavor.
• Always pat dry the steaks before grilling for a better sear.

Variations

1. Honey Whisky Butter: Add a teaspoon of honey to the butter mixture for a hint of sweetness.
2. Spicy Whisky Butter: Mix in a pinch of red pepper flakes or cayenne for a spicy kick.
3. Garlic Herb Butter: Add fresh thyme and rosemary to the melted butter for extra depth of flavor.
4. Mustard Whisky Butter: Stir in a teaspoon of Dijon mustard for a tangy bite.
5. Blue Cheese Butter: Crumble blue cheese into the butter mixture for a rich, creamy texture.

Conclusion

Enjoy the smoky, rich flavors of Scottish-style venison steaks, seared to perfection on the Arteflame grill and topped with decadent whisky butter. This meal is perfect for showcasing bold flavors in a simple yet impressive dish.

Best Pairings

• Creamy mashed potatoes
• Grilled asparagus or charred Brussels sprouts
• Fresh arugula salad with a tangy vinaigrette
• A glass of single malt Scotch whisky
• Roasted root vegetables