Glazed venison steak with pumpkin-grape vegetables

01. October 2012

La rotissôire: For 4 persons


  • 720 g venison steak, in one piece
  • 25 g groundnut oil
  • Salt, freshly milled white pepper
  • Wild honey to glaze
  • 400 g muscat pumpkin, peeled, de-seeded
  • 30 g hazelnut oil
  • 3 sprigs of thyme
  • 50 g white grapes
  • 100 g blue grape

Preparatory work

  • Cut muscat pumpkin into triangles with edge length of approx. 3 cm and approx. 0.5 cm thick, season with salt and freshly milled pepper, mix with hazelnut oil, add thyme and spread out in the upturned lid of the roasting pan
  • Wash grapes, halve and de-pip them
  • Pre-heat oven to 140 °C


Season the venison steak with salt and freshly milled pepper. Heat the fat in the roasting pan on the hob and fry the meat briefly on all sides.

Then place the venison steak and pumpkin next to each other in the oven and cook the venison at a core temperature of 56 °C (meat thermometer), basting frequently. From time to time turn the pumpkin. The point at which the pumpkin is cooked depends on the structure of the pumpkin, cooking time approx. 30 minutes. Take pumpkin out and keep warm.

Add the grapes shortly before serving, heat briefly and season to taste with salt and freshly milled pepper. Heat the wild honey and pour over the meat to glaze it. Carve the roasted venison steak, which is pink inside, and serve with the pumpkin-grape vegetable mixture.


Serve with spaetzle and a cream game sauce. 

Rudolf Lehmann

Glazed venison steak with pumpkin-grape vegetables

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