venison roast with cranberry butter and grilled butternut squash

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venison roast with cranberry butter and grilled butternut squash

What better way to celebrate the season then grilling up some deer. We cooked this venison roast to perfection on the rotisserie. We made cranberry butter to baste it with and grilled some butternut squash.

You don’t have to cook a whole back as I did. You can but you don’t have to. Just buy a nice roast and follow the same steps.

Ingredients

  • Venison roast
  • Olive oil
  • Fleur de sell
  • Fresh ground black pepper
  • 3 butternut squash

For the cranberry butter

  • 200 grams of butter
  • 1 shallot
  • 1 clove of garlic
  • a handful of fresh parsley
  • 200 grams of cranberries
  • 1 tbsp of lemon juice
  • Salt and pepper to taste

How to

  1. Trim the roast and get rid of the silverskin and the loose bits. Brush on some olive oil and sprinkle on a light layer of salt and black pepper.
  2. Start your grill with a temperature of 150°C (300F) with no direct heat under the spit.
  3. Pierce the roast on to the spit as close to the center as possible. Secure it with the skewers.
  4. Cut the butternut squash in half and spoon out the seeds. Cut the squash in 1 cm thick slices.
  5. Put the spit on the grill. Place the slices of squash under the meat so it can collect the drippings. Switch on the rotisserie and close the lid till the meat reaches a core temperature of 40°C (104F).
  6. In the meantime, you can make the cranberry butter by putting a pan over medium heat. Melt the butter.
  7. Chop the shallot, garlic clove and the parsley and ad this to the melted butter. Put in the cranberries and the lemon juice. Let this simmer untill the cranberries become soft. Season it with some salt and pepper.
  8. When the venison reached the desired core temperature of 40°C (104F) brush it with the butter sauce. Do this several times til the meat reaches a core temperature of 52°C (125F)
  9. Take it of the spit and let it rest before slicing it up. Serve with the grilled squash and a tbsp of the cranberry butter.

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BBQ gear used

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