Venison with pumpkin sugo

Step 1/10

• 300 g venison tenderloin
• ⅓ tbsp butter

• frying pan
• oven
• chef's knife
• aluminum foil
• cutting board

Preheat oven to 90°C/200°F. Remove tendons from venison, then cut 1 piece per portion. Lightly salt each piece. Heat a frying pan over medium-high heat, add butter, and fry venison until all sides are browned. Remove from heat and transfer to the oven for approx. 20 min, until venison is cooked but pink in the middle. Cover with aluminum foil and set aside to rest.

Step 2/10

• ⅓ tbsp juniper berries
• 33⅓ ml heavy cream
• 100 ml game stock
• salt
• pepper

• frying pan
• saucepan
• mortar and pestle

Lightly toast juniper berries in a dry pan. Gently grind juniper berries with a mortar and pestle. Transfer to a saucepan along with stock and cream. Simmer for approx. 15 – 20 min. Remove from heat and season with salt and pepper.

Step 3/10

• ⅔ shallots
• ⅓ clove garlic
• 3⅓ g ginger
• 6⅔ g parsley
• 33⅓ g carrots
• 16⅔ g Parmesan cheese
• 150 g potatoes

• vegetable peeler
• chef's knife
• cutting board
• grater

Meanwhile, peel and mince shallots, garlic, and ginger. Finely chop parsley, grate carrots and cheese, and peel and cube potatoes.

Step 4/10

• 150 g Hokkaido pumpkin

• large pot

Deseed and cube pumpkin. Blanche potatoes and pumpkin for approx. 3 - 5 min. in a large pot of boiling water, drain and set aside, reserving some blanching water for later.

Step 5/10

• ⅓ tbsp butter

• saucepan

Heat another saucepan over medium heat, then add some butter. Sauté shallots, garlic, ginger, and carrots until softened and fragrant.

Step 6/10

• 50 ml heavy cream
• 25 ml blanching water
• 3⅓ g pumpkin seeds
• nutmeg to taste

Add some cream and some of the blanching water to the saucepan, then bring to a boil. Add the pumpkin and potato cubes and simmer for approx. 5 – 7 min. Add parsley, cheese, nutmeg, and salt and pepper to taste. Stir in pumpkin seeds.

Step 7/10

• ⅓ tbsp butter
• ⅓ clove garlic
• 5 g ginger
• ⅓ sprig rosemary
• pepper to taste

• frying pan

Heat frying pan over medium heat, then add some butter, garlic, ginger, and rosemary. Warm and coat the venison in the butter, then add pepper to taste.

Step 8/10

• sieve

Pass juniper cream through a sieve and discard the berries.

Step 9/10

• 16⅔ g cold butter
• nutmeg to taste
• salt to taste
• sugar to taste

• hand blender

Season to taste with nutmeg, salt, and sugar, then add cold butter and use a hand blender to purée until foamy.

Step 10/10

Serve slices of venison over the pumpkin ragu and drizzle with juniper cream. Enjoy!

Enjoy your meal!