Canadian Grilled Venison Medallions with Juniper Crust

Introduction

Tender Canadian venison medallions, expertly grilled on an Arteflame grill to sear in the juices, then finished to perfection on the flat cooktop with a rich juniper and peppercorn crust for a deep, smoky flavor.

Ingredients

• 4 venison medallions (about 1-inch thick)
• 2 tbsp juniper berries, crushed
• 1 tbsp black peppercorns, crushed
• 1 tsp coarse sea salt
• 2 tbsp unsalted butter, melted
• 2 sprigs fresh rosemary, chopped
• 2 cloves garlic, minced
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup

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 napkins, light them, and let the fire establish for about 20 minutes until the grill is ready.

Step 2: Prep the Venison

1. Crush the juniper berries and peppercorns using a mortar and pestle or the back of a knife.
2. Mix them with sea salt, minced garlic, chopped rosemary, Dijon mustard, and melted butter.
3. Rub this mixture generously over both sides of each venison medallion.

Step 3: Sear the Venison

1. Place the venison medallions onto the center grill grate where the temperature reaches 1,000°F.
2. Sear each side for about 90 seconds to form a golden crust that locks in the juices.

Step 4: Finish on the Flat Cooktop

1. Move the medallions to the flat cooktop griddle where the heat is lower.
2. Cook to the desired doneness, flipping occasionally. Remove the venison when the internal temperature is 15°F below the desired final temperature.

Step 5: Rest and Serve

1. Let the medallions rest for about 5 minutes to allow juices to redistribute.
2. Drizzle with maple syrup for added flavor and serve immediately.

Tips

• Use freshly crushed juniper berries and peppercorns for the best flavor.
• Resting the meat before serving ensures the juices stay locked in.
• To enhance the crust, press the seasoning mixture into the meat firmly before grilling.

Variations

1. Smoky Bourbon Glaze: Add 1 tbsp bourbon to the marinade for a smokier flavor.
2. Garlic Butter Infused: Mix minced garlic with extra softened butter and baste the medallions while grilling.
3. Spicy Maple: Add 1 tsp cayenne pepper to the seasoning for a sweet-heat combination.
4. Herb-Crusted: Replace juniper and peppercorns with thyme, oregano, and sage for an earthy touch.
5. Citrus Marinade: Add zest of one orange to the seasoning for a fresh citrus balance.

Conclusion

Grilling venison on an Arteflame grill elevates the natural flavors of the meat while delivering an excellent texture and sear. The unique flat cooktop ensures even cooking without burning, making it the perfect tool for crafting a gourmet meal right in your backyard.

Best Pairings

• Grilled asparagus and roasted root vegetables.
• Wild rice pilaf with caramelized onions.
• Full-bodied red wine like Cabernet Sauvignon or Syrah.
• Smoky bourbon cocktail or maple old-fashioned.