French Grilled Venison Medallions with Red Wine Reduction

Introduction

Venison medallions are naturally tender, lean, and packed with flavor. By using the Arteflame grill, we achieve a perfect steakhouse-quality sear at over 1,000°F on the center grill grate before finishing on the surrounding flat cooktop. Pairing these delicate medallions with a luscious red wine reduction enhances their earthy, rich taste. Let’s dive into this gourmet grilling masterpiece!

Ingredients

• 4 venison medallions (about 1 inch thick)
• 2 tbsp unsalted butter
• Salt and freshly ground black pepper, to taste
• 2 sprigs fresh thyme
• 2 cloves garlic, minced
• 1 cup dry red wine
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tbsp cold unsalted butter (for finishing sauce)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins in the grill and stack firewood on top.
3. Light the napkins and allow the grill to heat up; it will be ready for cooking in about 20 minutes.

Step 2: Season the Venison Medallions

1. Pat the medallions dry with a paper towel.
2. Season generously with salt and black pepper.
3. Rub each medallion with fresh minced garlic and thyme for added flavor.

Step 3: Sear the Medallions

1. Place the medallions on the center grill grate of the Arteflame at 1,000°F.
2. Sear each side for about 1 minute to create a caramelized crust.

Step 4: Finish on the Flat Cooktop

1. Move the seared medallions to the surrounding flat cooktop, closer to the outer edge.
2. Continue cooking, flipping occasionally, until the internal temperature reaches 125°F for medium-rare.
3. Remove the medallions from the grill when they are 15°F below the desired final temperature.
4. Allow them to rest for 5 minutes before serving to let the juices evenly distribute.

Step 5: Make the Red Wine Reduction

1. On the flat cooktop, pour red wine and balsamic vinegar.
2. Let it simmer and reduce by half.
3. Add honey and stir well.
4. Once thickened, remove from the heat and whisk in the cold butter for a silky finish.

Step 6: Serve

1. Drizzle the red wine reduction over the venison medallions.
2. Garnish with extra thyme leaves.
3. Serve and enjoy!

Tips

• Use high-quality firewood for the best flavor.
• Let the venison come to room temperature before grilling.
• Do not overcook; venison is best enjoyed medium-rare.
• Use a meat thermometer for precision.
• Rest the meat before slicing to allow juices to redistribute.

Variations

• Garlic Butter Venison: Finish with a garlic butter sauce instead of red wine reduction.
• Peppercorn-Crusted Venison: Roll medallions in crushed peppercorns before searing.
• Provencal-Style Venison: Add rosemary and lavender for a classic French-style flavor.
• Bourbon Glazed Venison: Replace the red wine with bourbon and maple syrup.
• Mushroom Marsala Venison: Use Marsala wine and fresh mushrooms for a rich, earthy sauce.

Conclusion

Grilling venison medallions on the Arteflame grill ensures the ultimate dining experience. From the perfect sear to the flavorful red wine reduction, this French-inspired dish is a must-try. Enjoy the process, and savor the incredible flavors!

Best Pairings

• Mashed garlic potatoes
• Grilled asparagus
• Caramelized shallots
• A bold French Bordeaux wine
• Butter-seared mushrooms