Venison with pumpkin sugo

Venison with pumpkin sugo

Based on 28 ratings
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"A hearty and well-balanced dish that is fantastic for Christmas!"

Difficulty

Medium 👍

Preparation

90 min

Baking

20 min

Resting

0 min

Ingredients

2Servings
300 g
venison tenderloin
2⅛ tbsp
butter (divided)
tbsp
juniper berries
83⅓ ml
heavy cream (divided)
100 ml
game stock
cloves
garlic (divided)
shallots
8⅓ g
ginger (divided)
6⅔ g
parsley
33⅓ g
carrots
16⅔ g
Parmesan cheese
150 g
potatoes
150 g
Hokkaido pumpkin
3⅓ g
pumpkin seeds
sprig
rosemary
salt
pepper
nutmeg to taste
sugar to taste
MetricImperial

Utensils

frying pan, oven, chef's knife, aluminum foil, cutting board, saucepan, mortar and pestle, vegetable peeler, grater, large pot, sieve, hand blender

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How-To Videos

how-to-grate-nutmeg

How to grate nutmeg

how-to-cut-hokkaido-pumpkin

How to cut Hokkaido pumpkin

Nutrition per serving

Cal571
Fat33 g
Protein44 g
Carb30 g
  • Step 1/10

    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.
    • 300 g venison tenderloin
    • 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

    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.
    • 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

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

    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.
    • 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

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

    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.
    • 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

    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.
    • tbsp butter
    • clove garlic
    • 5 g ginger
    • 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

    Pass juniper cream through a sieve and discard the berries.
    • sieve

    Pass juniper cream through a sieve and discard the berries.

  • Step 9/10

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

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

  • Enjoy your meal!

    Venison with pumpkin sugo

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