Grilled saddle of venison with Brussels sprouts and cranberry chutney

A Festive Venison Dish with Winter Flavors

Tender venison from the hot grill, caramelized Brussels sprouts, and a fruity-spicy cranberry chutney – this dish brings true holiday cheer to your plate.

Venison loin is fine-fibered, flavorful, and requires short cooking times. Important: high heat for roasting aromas, then gentle resting.

Ingredients (4 people)

For the venison loin:

• 500 g venison loin (trimmed)

• 2 tbsp olive oil

Spices:

• 1 tsp coarse sea salt

• ½ tsp black pepper

• ½ tsp juniper, lightly crushed

• 1 pinch thyme

For the cranberry chutney:

• 1 apple

• 1 large onion

• 3 tbsp cranberry jam

• 3 tbsp balsamic vinegar

• 50 ml water

• Salt, pepper

• 1 tsp honey (optional)

For the vegetables:

• 500 g Brussels sprouts

• 200 g small carrots

• 2 tbsp olive oil

• Salt, pepper

• 1 clove garlic

Preparation

1️. Prepare the venison loin

If necessary, carefully remove tendons.

Rub the meat with olive oil and season shortly before grilling with salt, pepper, juniper, and thyme.

Wild game should not be marinated for long – the delicate flavor is key.

2️. Prepare the chutney

Finely dice the onion and apple.

Sauté the onions in a little olive oil until translucent.
Add the apple and sauté for 2-3 minutes.

Deglaze with balsamic vinegar and water, reduce for 5 minutes.

Stir in the cranberries and reduce until slightly thick.

Season with salt, pepper, and optionally honey.

3️. Brussels sprouts & carrots

Halve the Brussels sprouts.
Slice the carrots.

Heat olive oil in a pan.
Sauté the vegetables over medium heat for 8-10 minutes until golden brown and caramelized.

Finely chop the garlic and stir in at the end.

Season with salt and pepper.

4️. Grill the venison loin

Prepare the grill for direct and indirect heat.

Sear the venison loin over high direct heat for approx. 1-2 minutes per side.

Then place it in the indirect zone and cook with the lid closed until it reaches the desired core temperature:

• 52–54 °C → rare

• 55–56 °C → medium-rare

Remove the meat from the grill and let it rest for 5 minutes.

Serving

Slice the venison loin.
Serve with Brussels sprouts and carrots.
Drizzle with chutney or serve separately.

Spaetzle or potato gratin would be good accompaniments.

💡Tip

• Also excellent from the cast iron pan
• For a more intense flavor: add some rosemary to the embers for a subtle smoky aroma

Many thanks to BBQ Ömer for the inspiration and photos!