Introduction

Experience a rustic Swiss-inspired grilled venison steak with a flavorful juniper berry crust. Using the Arteflame grill, we achieve a perfectly seared steak that locks in the juices while imparting the unique aroma of juniper berries. With its high-heat center grill grate and the surrounding flat cooktop, the Arteflame grill ensures an even, restaurant-quality finish every time.

Ingredients

• 4 venison steaks (6-8 oz each)
• 1 tbsp juniper berries, crushed
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 2 tbsp unsalted butter, melted
• 1 tbsp fresh thyme, chopped
• 1 tbsp Dijon mustard
• 1 tbsp unsalted butter (for cooking)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them inside the grill.
2. Stack firewood over the oil-soaked napkins.
3. Light the paper napkins and allow the fire to burn for 20 minutes until the cooktop is hot.

Step 2: Season the Venison Steaks

1. In a small bowl, mix crushed juniper berries, salt, black pepper, garlic powder, and fresh thyme.
2. Brush each venison steak with Dijon mustard to help the seasoning adhere.
3. Coat both sides of each steak with the spice mixture.

Step 3: Sear the Steaks

1. Melt 1 tbsp butter on the center grill grate.
2. Place venison steaks directly on the grill grate for 1-2 minutes per side to form a flavorful crust.

Step 4: Cook to Desired Doneness

1. Move the steaks from the center grill grate to the flat cooktop, positioning them according to your desired heat level.
2. Continue cooking, flipping occasionally, until the internal temperature is 15°F below your target temperature (e.g., 115°F for medium-rare).

Step 5: Rest the Meat

1. Remove the steaks from the grill and let them rest for 5-10 minutes to allow juices to redistribute.
2. Serve hot for maximum flavor.

Tips

• For an extra smoky flavor, use hardwood like oak or hickory.
• Venison cooks faster than beef, so keep a close eye on the internal temperature.
• Use a meat thermometer to achieve perfect doneness.

Variations

1. Red Wine Marinade: Marinate the venison steaks in red wine, rosemary, and garlic for 2 hours before grilling.
2. Spicy Kick: Add cayenne pepper to the seasoning mix for a spicy version.
3. Herb Butter Baste: Baste the steaks with rosemary-infused butter while cooking for extra richness.
4. Smoky Paprika: Replace juniper berries with smoked paprika for a deep, smoky flavor.
5. Berry Glaze: Brush a lingonberry or cranberry glaze over the steaks for a sweet twist.

Conclusion

Perfectly seared and rich in flavor, these Swiss venison steaks showcase the unique combination of juniper berries and a hot Arteflame grill. Give this rustic recipe a try and enjoy a mouthwatering, steakhouse-quality meal.

Best Pairings

• Side Dish: Garlic butter roasted potatoes and grilled asparagus.
• Drink: A full-bodied Swiss Pinot Noir or a crisp lager.
• Sauce: A classic juniper berry reduction sauce.