New York Grilled Venison Medallions

Introduction

There’s nothing quite like the clean, bold flavor of grilled venison, and when it comes from Upstate New York, you know you’re working with quality. Using the Arteflame Grill, we’ll reverse-sear perfectly seasoned venison medallions to juicy perfection. The rich, lean meat benefits immensely from a steakhouse-style sear at over 1,000°F on the center grate. Cooking the medallions entirely on the Arteflame means no oven, no pans, no fuss — just authentic, smoky flavor and a flawless seared finish. Let’s fire it up!

Ingredients

• 1.5 lbs venison medallions (sourced from Upstate NY if possible)
• 2 tbsp unsalted butter
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1 tsp kosher salt
• 1/2 tsp cracked black pepper
• 1 garlic clove, minced
• 1 tsp smoked paprika (optional for depth)
• Vegetable oil (for lighting the grill)
• 3 paper napkins (for lighting the grill)
• Firewood (oak or maple preferred)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Soak three paper napkins with a bit of vegetable oil.
2. Place them in the center of the Arteflame grill base.
3. Stack firewood loosely over the napkins.
4. Light the napkins and allow the grill to heat for about 20 minutes.
5. Wait until the center grill grate reaches over 1,000°F.

Step 2: Prepare the Venison

1. Pat dry the venison medallions with paper towels.
2. Rub each medallion with butter, covering all sides evenly.
3. Combine rosemary, thyme, garlic, salt, black pepper, and paprika in a bowl.
4. Sprinkle the herb mix generously over the meat, pressing it in slightly.

Step 3: Sear the Medallions

1. Place the medallions on the center grill grate for a hard sear (~1,000°F zone).
2. Sear each side for 1 to 1.5 minutes to create a crust and seal in juices.

Step 4: Finish on the Flat Griddle

1. Move the seared medallions to the flat cooktop (choose a medium heat zone).
2. Cook to desired internal temperature (125°F for rare, 135°F medium-rare, 145°F medium).
3. Remove the medallions when they’re 15°F below your target internal temp.
4. Let rest for 5-10 minutes before serving to allow juices to redistribute.

Step 5: Grill Your Sides

1. While medallions rest, grill your favorite sides on the flat griddle. Asparagus, mushrooms, potatoes, or squash grill beautifully next to the meat.
2. Use butter on the cooktop for extra flavor and golden browning.

Tips

• Always let meat come to room temperature before grilling for even cooking.
• Use a digital thermometer for precise doneness.
• Don’t flip the medallions repeatedly — just a single flip after a proper sear is best.
• Resting the meat is key to keeping it juicy.
• Cook your sides using areas of the cooktop near the edge for lower heat if needed.

Variations

1. Garlic Balsamic Venison: Swap the herb rub with a mix of crushed garlic, balsamic vinegar, and a touch of Dijon mustard for tangy richness.
2. Southwest Spiced Venison: Use ground cumin, chili powder, smoked paprika, and oregano for a spicy kick. Serve with grilled corn salsa.
3. Maple Glazed Venison: Brush medallions with a mix of butter and New York maple syrup for a sweet-savory combo.
4. Asian-Inspired Venison: Use soy sauce, grated ginger, garlic, and a drizzle of sesame oil. Finish with green onion and sesame seeds after grilling.
5. Coffee Crusted Venison: Coat medallions with finely ground coffee, brown sugar, and black pepper before searing for deep smokiness.

Best Pairings

• Grilled asparagus or wild mushrooms with butter
• Roasted fingerling potatoes on the flat top
• Glass of bold red wine, like a NY Cabernet Franc
• Crisp winter salad with apples and walnuts
• Crusty bread grilled on the edge for perfect char

Conclusion

Grilling venison on the Arteflame brings out a whole new level of natural flavor. With the perfect sear from the high-temperature center and gentle doneness control on the flat top griddle, this New York-inspired dish is both minimal and extraordinary. Respect your ingredients, learn your heat zones, and enjoy the process. Happy grilling!