Grilled Venison with Pumpkin and Cranberry Sauce
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This elegant dish has become one of my favorite ways to celebrate autumn cooking. Venison is a lean, nutrient rich protein that's perfect for those watching their health, and when paired with the tartness of cranberries and earthy sweetness of pumpkin, you get something truly special. What I love most is that despite tasting like you've spent hours in the kitchen, the whole meal comes together in under 45 minutes. The sauce practically makes itself while your venison sizzles on the grill, making this an impressive yet wonderfully simple dinner for any occasion.
Ella x
Ingredients
- 4venison
- 1 mediumpumpkin(peeled and seeded, cut into wedges)
- 473 mlcranberries
- 237 mlsugar
- 237 mlwater
- 1 tsporange zest
- 1 tspsalt
- 1 tsppepper
- 4 tbspolive oil
- 2 clovesgarlic(minced)
- 1 sprigrosemary(finely chopped)
Detail level
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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