Even though it can be cold and miserable outside at this time of the year, there’s no reason to miss out on that characteristic Big Green Egg flavour..
What do you need?
1kg venison steak
3 large leeks
2 large slices of barding bacon (approx. 100 g)
1 round organic pumpkin
4 small parsnips
300 g cranberries (fresh or frozen)
150 g sugar
1 cinnamon stick
Preparation in advance
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 roots 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 n ice water and drain again. Let it drain well.
Ignite the Big Green Egg and heat it to 150 ℃. Sprinkle the steak with pepper and salt, and wrap it in the barding bacon. Place enough leek leaves lengthwise and somewhat overlapping the worktop so that the surface is enough to cover the steak on all slides. 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 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 grid in the EGG, close the lid and let it heat up.
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.
Meanwhile, wash the pumpkin and parsnips and cut them into segments. Remove the pumpkin’s seeds generously sprinkle the vegetables with sunflower seed oil and store covered in the refrigerator.
Remove the roulade from the grid. Remove the grid from the EGG using the Grill Gripper and remove the Rectangular Drip Pan from the convEGGtor. Return the grid to the Egg, close the lid and heat to 180 ℃ in preparation for the tart. Leave the roulade and the gravy to cool in the Drip pan and keep covered in the refrigerator until it is time to complete preparation.
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, clos 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. Cover with aluminium foil.
Remove the vegetables from the grid and keep them warm under aluminium foil. 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.
Would you like to receive the menu in Dutch? Contact us! All the accessoires used during the preparation of this recipe, are available at our webshop.
Do you think this preparation sounds difficult? September the 22nd we organize the WWOO Experience on the Big Green Egg. During this day, our Chef from Amsterdam demonstrates how to cook with the Big Green Egg. There will be lots of venison!! Contact us for more information and participation.