Swedish Grilled Roe Deer Medallions with Chardonnay Reduction

Ingredients

• 4 roe deer medallions
• 1 cup Chardonnay
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• Salt and black pepper to taste
• 1 tbsp Dijon mustard
• 1 tbsp honey

Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil onto three paper napkins.
2. Place the napkins in the center of the grill.
3. Stack firewood over the napkins and ignite them.
4. Wait about 20 minutes until the grill is at optimal searing temperature.

Step 2: Prepare the Chardonnay reduction

1. Move a small area of butter to the cooler part of the flat cooktop and add minced garlic.
2. When garlic is fragrant, pour in the Chardonnay.
3. Add Dijon mustard, honey, and thyme.
4. Let the sauce reduce until slightly thickened, stirring occasionally.

Step 3: Sear the roe deer medallions

1. Season the roe deer medallions generously with salt and black pepper.
2. Place them on the center grill grate and sear for 1-2 minutes per side to develop a rich crust.

Step 4: Reverse sear on the flat cooktop

1. Move the seared medallions to the flat cooktop griddle.
2. Cook gently until the internal temperature reaches 120F for rare, 130F for medium-rare.
3. Remove when the temperature is 15F below desired doneness, as they will continue cooking after being removed.

Step 5: Serve with Chardonnay reduction

1. Drizzle the Chardonnay reduction over the roe deer medallions.
2. Serve immediately for the best flavor.

Tips

• Let the meat rest for at least 5 minutes after grilling to ensure maximum juiciness.
• Use a meat thermometer for precision when checking doneness.
• Keep the grill’s heat zones in mind, adjusting where you place food accordingly.

Variations

• Swedish Juniper-Infused: Add crushed juniper berries for a Swedish forest flavor.
• Garlic Herb Butter: Swap the Chardonnay for a garlic and herb butter finish.
• Berry Glaze: Replace honey with lingonberry jam for a sweet-tart twist.
• Peppercorn Crust: Coat the medallions in crushed black pepper before searing.
• Balsamic Reduction: Use balsamic vinegar instead of Chardonnay for a rich, tangy glaze.

Conclusion

Grilling roe deer medallions on the Arteflame grill ensures unparalleled flavor and texture. The combination of high-heat searing and gradual finishing locks in juices, making this dish a standout. Try experimenting with different flavors for a unique Swedish dining experience.

Best Pairings

• Roasted root vegetables cooked on the Arteflame griddle.
• A glass of dry Chardonnay or a smooth Pinot Noir.
• Grilled asparagus or buttered green beans.
• Swedish potato gratin with fresh dill.