Grilled Venison with Pumpkin and Cranberry Sauce
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Ingredients
- 4venison
- 1 mediumpumpkin(peeled and seeded, cut into wedges)
- 473.18 mlcranberries
- 236.59 mlsugar
- 236.59 mlwater
- 1 tsporange zest
- 1 tspsalt
- 1 tsppepper
- 4 tbspolive oil
- 2 clovesgarlic(minced)
- 1 sprigrosemary(finely chopped)
Instructions
- 1
Preheat grill to medium-high heat.
- 2
In a saucepan, combine cranberries, sugar, water, orange zest, salt, and pepper. Bring to a boil, reduce heat and simmer for 10 minutes.
Tip: Cranberry sauce can be made ahead of time and reheated.
- 3
In a bowl, combine 2 tbsp olive oil, minced garlic, and chopped rosemary. Rub the mixture onto the venison.
- 4
Grill venison for 4-5 minutes per side for medium-rare.
Tip: Adjust cooking time for desired doneness.
- 5
Meanwhile, brush pumpkin wedges with remaining olive oil and season with salt and pepper. Grill pumpkin for 10-15 minutes, flipping halfway through, until tender.
- 6
Serve venison with grilled pumpkin and cranberry sauce.
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