Leg of venison with pumpkin, cranberries and nuts

Wild -

Leg of venison with pumpkin, cranberries and nuts

Recipe Facts

Difficulty level:
medium ◉◉◉◎◎

Quantity for:
4 people

Preparation time:
⧗ Start 1 day in advance

Grilling time:

Grill(s) & Equipment:
• Grill, cast iron pan, thermometer , brush


• 1.5 kg leg of venison
• Herb mixture for marinating (e.g. made from juniper, thyme, cloves, coriander and garlic)
• 200 g nut mix as desired
• 200 g lettuce

For the mop sauce:
• 4 tablespoons honey
• 1 tbsp coriander seeds
• 1 tbsp juniper berries
• 1 tbsp black peppercorns
• 100g butter
• 3 sprigs of thyme
• 2 tablespoons coarse sea salt

For the cranberries:
• 200 g dried cranberries
• some water
• 3 cinnamon sticks
• 1 tablespoon of sugar
• 1 tbsp mango vinegar
• 1 tbsp mop sauce (see recipe)

For the pumpkin:
• 1 Hokkaido
• 2 tbsp maple syrup
• Salt pepper

Practical accessories are available in our FIRE&FOOD shop!

Practical FIRE&FOOD accessories are available in our shop!


Trim the leg and remove all the silver skin. Prepare a herb mixture and coat the leg with it. Marinate overnight in the fridge.

For the mop sauce, melt the butter in a saucepan. Meanwhile, roast the spices in a cast iron pan on the side burner and add them to the melted butter together with the honey. Simmer gently for 5 minutes. Then strain.

Now set the grill to a temperature of 130 °C and prepare for indirect grilling.

Salt the marinated leg of venison, use a thermometer to check the core temperature and place it in the grill. Brush with the mop sauce every half hour and grill until the desired core temperature is reached - in our case, this was 58 °C.

Remove the seeds from the pumpkin, cut into chunks and braise in its own juice with a little salt next to the leg. Season with pepper and maple syrup. Place the cranberries in a cast-iron pan with water, cinnamon sticks and sugar next to the leg in the grill. Lightly roast the nut mix in a pan and crush it in a mortar.

As soon as the venison leg is cooked, season the pumpkin with salt and pepper and finish with the cranberries: To do this, add the vinegar and a little of the mop sauce and fold in.

To serve, place the lettuce on a bed and drizzle with the cranberry liquid as a dressing. Place the venison on top and nap with the cranberries. Sprinkle the nuts on top and serve with the pumpkin.

Recipe by Freddy Boetzelen

The man behind the coals: Frederik, or Freddy for short, is a trained chef and professional BBQer and lives in the Allgäu region. The self-confessed globetrotter draws inspiration from the world's most diverse treasure troves for his culinary creations.

FIRE&FOOD recipe from issue 04/23

Leave a comment

Please note, comments must be approved before they are published