• Course

    Main course

  • Category


  • Cooking technique

    Indirect cooking

  • Level


  • Amount

    4 persons

Venison Steak

Would you like to serve something spectacular during the holidays? We highly recommend this recipe for venison steak prepared in leek with some tasty side dishes! The steak can be prepared a day in advance, if necessary. If you do, be sure to cover the Rectangular Drip Pan with aluminium foil while reheating it in order to prevent the meat from drying out.


For the venison steak

  1. 1 kg venison steak
  2. 3 large leeks
  3. 2 large slices of barding bacon (approx. 100 g)
  4. 1 round organic pumpkin
  5. 4 small parsnips
  6. sunflower oil
  7. 300 g cranberries (fresh or frozen)
  8. 150 g sugar
  9. 1 cinnamon stick


  1. Cut the skin from the steak, or have the poulterer do this for you. Bring a large pan of water to the boil. Remove the bottoms from the leeks, remove the outer layers and blanch the leek leaves for approx. 30 seconds in the boiling water until they soften. Drain, cool in ice water and drain again. Let it drain well.


  1. Ignite the Big Green Egg and heat it to 150°C. Sprinkle the steak with pepper and salt, and wrap it in the barding bacon. Place enough leek leaves lengthwise and somewhat overlapping on the worktop so that the surface is enough to cover the steak on all sides. Place another layer of leek leaves widthwise on top of the first layer, followed by another layer lengthwise. Repeat until there are no more leek leaves. Place the steak on top of the leek lengthwise, roll the leek leaves up around it and tie everything up with butcher’s twine so that it forms a roulade. Place the convEGGtor in the EGG, set the Rectangular Drip Pan on top and pour a small layer of water into it. Place the Stainless Steel Grid in the EGG, close the lid and let it heat up.
  2. Place the roulade on the grid above the Drip Pan. Close the lid and leave to cook for 3 hours. Check regularly whether there is still water in the Drip Pan, refilling if necessary. This will ensure that the juices won’t burn and that a delicious gravy will form.
  3. Remove the roulade from the grid and use the EGGmitt to remove the grid, the Rectangular Drip Pan and the convEGGtor. Use the Cast Iron Grid Lifter to put the Cast Iron Grid into the EGG. Close the lid and heat the EGG to 200°C. Meanwhile, wash the pumpkin and parsnips and cut them into segments. Remove the pumpkin’s seeds, generously sprinkle the vegetables with sunflower seed oil.
  4. Place the cranberries, sugar, cinnamon stick and a dash of water in a fireproof saucepan. Less water is required if you are using frozen cranberries, as these will release more liquid than the fresh variety. The water will ensure that the compote has the right consistency. Place the saucepan on the grid, close the lid and leave to cook for approx. 15 minutes until the cranberries have split open. After 5 minutes, place the segments of parsnip and pumpkin on the grid. Grill them on both sides. The pumpkin will be ready after 8-10 minutes; the parsnip after approx. 12 minutes. Meanwhile, cut the roulade into slices and place them in the gravy in the Rectangular Drip Pan.
  5. Remove the vegetables from the grid. Place the Rectangular Drip Pan on the grid to warm the meat and the gravy. Remove the cinnamon stick from the compote. Serve the meat, vegetables and compote on the plates and drizzle the meat with the gravy.

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