Kentucky Charcoal-Grilled Venison Medallions

Introduction

Grill up tender and juicy venison medallions over an open flame on the Arteflame grill, locking in flavor with a perfect 1,000°F sear. Finished with a smoky bourbon reduction, this recipe delivers a rich, mouthwatering taste straight from the heart of Kentucky.

Ingredients

• 4 venison medallions, about 1-inch thick
• Salt and freshly ground black pepper
• 2 tbsp unsalted butter
• 1/2 cup Kentucky bourbon
• 2 tbsp brown sugar
• 1 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins in the bottom of the grill.
3. Stack firewood over the soaked napkins.
4. Light the napkins and allow the fire to heat the grill for about 20 minutes.

Step 2: Season the Venison

1. Pat the venison medallions dry with a paper towel.
2. Season generously with salt and freshly ground black pepper.

Step 3: Sear the Venison

1. Place the venison medallions on the center grill grate.
2. Sear for about 1-2 minutes per side until a deep brown crust forms.

Step 4: Finish Cooking on the Flat Griddle

1. Move the seared medallions to the flat cooktop, adjusting placement for optimal heat.
2. Cook until the internal temperature reaches about 15°F below your desired doneness.

Step 5: Prepare the Bourbon Reduction

1. On the flat griddle, melt the butter.
2. Add the garlic and thyme, cooking for about 30 seconds.
3. Carefully pour in the bourbon and let it reduce by half.
4. Stir in the brown sugar and Dijon mustard, cooking until thickened.

Step 6: Rest and Serve

1. Remove the venison from the grill and let rest for 5 minutes.
2. Spoon the bourbon reduction over the medallions before serving.

Tips

• Always bring venison to room temperature before grilling to ensure even cooking.
• Use a meat thermometer to achieve precise doneness.
• Butter enhances the flavor—don't substitute with oil.
• Let the firewood burn down to embers for steady heat.

Variations

1. Maple-Bourbon Venison: Replace brown sugar with pure maple syrup for a slightly sweeter depth.
2. Spicy Bourbon Medallions: Add a pinch of cayenne to the brown sugar for a smoky heat.
3. Garlic Herb Venison: Use rosemary and extra garlic for a more herbaceous profile.
4. Cherry Bourbon Glaze: Stir in cherry preserves for a fruity, tangy twist.
5. Classic Butter Seared: Omit bourbon and add a touch of Worcestershire sauce for a simpler, buttery flavor.

Conclusion

The Arteflame grill allows you to achieve steakhouse-quality venison medallions with unmatched sear and juiciness. This Kentucky bourbon-infused dish is packed with smoky, rich flavors that will impress any guest.

Best Pairings

• Grilled asparagus with butter
• Roasted sweet potatoes
• Fresh-baked cornbread
• A glass of Kentucky bourbon
• Smoky grilled mushrooms