South Dakota Grilled Cranberry-Balsamic Venison

Introduction

If you're craving a truly mouthwatering wild game recipe that highlights the bold, rich flavors of venison, this South Dakota Grilled Cranberry-Balsamic Venison is perfect. Using the high-performance Arteflame grill, you'll sear the venison at over 1,000°F to lock in the juices, infuse it with a zesty cranberry-balsamic marinade, and let it finish cooking gently on the flat top griddle for perfectly tender, flavorful results. Every bite is seared perfection with a beautiful hint of char and sweetness.

Ingredients

• 1.5 lbs venison loin (trimmed and cleaned)
• 1/2 cup cranberry juice (unsweetened)
• 1/4 cup balsamic vinegar
• 2 tablespoons brown sugar
• 2 teaspoons Dijon mustard
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter
• Salt and freshly ground black pepper (to taste)
• Fresh rosemary sprigs (optional for garnish)

Instructions

Step 1: Light the Arteflame Grill

1. Pour a small amount of vegetable oil onto three paper napkins.
2. Place the napkins in the center fire bowl of your Arteflame grill.
3. Stack firewood on top of the napkins and light the paper.
4. Allow the grill to heat for approximately 20 minutes until the center grate reaches over 1,000°F and the flat cooktop is hot across multiple heat zones.

Step 2: Make the Cranberry-Balsamic Marinade

1. In a bowl, whisk together cranberry juice, balsamic vinegar, brown sugar, Dijon mustard, and minced garlic.
2. Place the venison loin in a resealable plastic bag or shallow dish and pour the marinade over it.
3. Seal and refrigerate for 2 to 4 hours, flipping halfway through marinating.

Step 3: Sear the Venison

1. Remove the venison from the marinade and pat dry. Reserve some marinade for basting.
2. Season liberally with salt and pepper.
3. Add butter directly to the hot center grill grate of the Arteflame.
4. Sear the venison on all sides (about 1 to 2 minutes per side) until a rich brown crust forms.

Step 4: Finish Cooking on the Flat Cooktop

1. Transfer the venison loin to the flat top griddle section of the Arteflame grill to finish cooking to desired doneness (use medium heat zone closest to center).
2. Baste with reserved marinade a couple of times as it cooks.
3. Use a meat thermometer to check internal temperature. Remove the loin when it's about 15°F below your final target temperature. For medium-rare, remove at 120°F and rest until it reaches 135°F.

Step 5: Rest and Serve

1. Transfer the venison to a wooden cutting board and tent with foil.
2. Let it rest for 8–10 minutes to allow juices to redistribute.
3. Slice thinly across the grain and garnish with fresh rosemary if desired.

Tips

• Always let meat come to room temperature before grilling.
• Use butter over oil for added richness and flavor when grilling.
• Let meat rest after grilling to lock in moisture and tenderness.
• Utilize the varying heat zones on the Arteflame for more control.
• Don’t skip the sear—it's where much of the flavor develops.

Variations

1. Spicy Maple Venison: Swap cranberry juice for maple syrup and add a pinch of cayenne for a sweet and spicy profile.
2. Garlic-Herb Marinated Venison: Use garlic, rosemary, thyme, lemon juice, and olive oil in place of the cranberry-balsamic marinade.
3. Cherry-Port Venison: Replace cranberry juice with cherry juice and balsamic with port wine for a richer, fruitier glaze.
4. Hickory-Smoked BBQ Venison: Brush with your favorite BBQ sauce and top with hickory-smoked salt during finishing for bold smoky flavor.
5. Asian Glazed Venison: Use hoisin sauce, soy sauce, rice vinegar, and fresh ginger in place of the current marinade for an Asian twist.

Best Pairings

• Roasted root vegetables cooked on the flat top griddle
• Grilled asparagus with lemon zest and butter
• Red wine reduction or pan sauce served on the side
• Full-bodied red wine like Syrah or Zinfandel
• Wild rice or cheesy grits grilled with butter on the flat top

Conclusion

This South Dakota Grilled Cranberry-Balsamic Venison is a celebration of wild game, elevated by the power of the Arteflame grill. With its bold flavors, tender texture, and steakhouse-style crust, this dish is a standout star of any backyard cookout. Once you try reverse searing with Arteflame, you’ll never go back.