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🍽️ Venison loin with pumpkin

412 kcal · 30 min · 4 servings

Ingredients

• 800 g Venison Loin
• 3 dried Porcini mushrooms
• 2 Shallots
• 150 g Shiitake mushrooms
• 3 tbsp Olive oil
• 5 Black peppercorns
• 350 ml Red wine (or red grape juice)
• 400 ml dark Game stock
• 400 ml Veal stock
• 500 g Hokkaido pumpkin
• 1 Red onion
• 2 Garlic cloves
• 1 sprig Rosemary
• Salt
• Pepper
• 15 g Butter (1 tbsp)

Instructions

1. 1. Remove the skin and excess fat from the venison loin.
2. 2. Cut out the meat between the ribs so that the bones stand out clearly.
3. 3. Set the cut-out meat aside.
4. 4. Place the dried porcini mushrooms in a small bowl.
5. 5. Cover the mushrooms with water to let them soak.
6. 6. Peel the shallots.
7. 7. Slice the shallots into thin rings.
8. 8. Clean the shiitake mushrooms.
9. 9. Cut off the stems of the shiitake mushrooms.
10. 10. Save the cut mushroom stems for the sauce.
11. 11. Heat one tablespoon of oil in a pot.
12. 12. Fry the cut meat pieces until light brown.
13. 13. Take the soaked porcini mushrooms out of the water.
14. 14. Pat the porcini mushrooms dry.
15. 15. Add the porcini mushrooms, shallot rings, and mushroom stems to the meat pieces.
16. 16. Fry everything for about one minute while stirring.
17. 17. Add peppercorns to the pot.
18. 18. Stir in red wine.
19. 19. Let the liquid reduce completely in 10 to 20 minutes.
20. 20. Pour in game stock and brown veal stock.
21. 21. Let the sauce reduce by half in 10 to 20 minutes.
22. 22. Strain the sauce through a sieve.
23. 23. Set the sauce aside.
24. 24. Wash the pumpkin.
25. 25. Seed the pumpkin.
26. 26. Cut the pumpkin into 1 cm cubes.
27. 27. Peel the red onion.
28. 28. Slice the red onion into thin rings.
29. 29. Wash the garlic cloves.
30. 30. Crush the garlic cloves slightly in their skin.
31. 31. Cut the shiitake mushroom caps into fine cubes.
32. 32. Wash the rosemary.
33. 33. Shake the rosemary dry.
34. 34. Season the venison loin with salt and pepper.
35. 35. Heat one tablespoon of oil in a pan.
36. 36. Sear the loin on all sides over very high heat.
37. 37. Add the garlic cloves and rosemary to the pan.
38. 38. Fry the aroma briefly.
39. 39. Place everything on a baking sheet.
40. 40. Preheat the oven to 200 °C (fan: 180 °C, gas: setting 3).
41. 41. Roast the meat in the preheated oven for 20 to 25 minutes.
42. 42. Add butter and the mushroom cubes to the pan.
43. 43. Deglaze with the prepared sauce.
44. 44. Bring the mixture to a boil.
45. 45. Let the sauce reduce further over medium heat for 7 to 8 minutes.
46. 46. Season the sauce with salt and pepper.
47. 47. Set the sauce aside.
48. 48. Heat a second pan.
49. 49. Add the remaining oil to the pan.
50. 50. Add the pumpkin cubes to the pan.
51. 51. Fry the pumpkin over medium heat for 10 to 15 minutes until light brown.
52. 52. Stir or toss constantly.
53. 53. Add the onion rings to the pan.
54. 54. Fry the onions for another 5 minutes.
55. 55. Wrap the meat in aluminum foil at the end of cooking time.
56. 56. Let the meat rest for 5 minutes.
57. 57. Divide the pumpkin among four plates.
58. 58. Bring the sauce back to a boil.
59. 59. Cut the meat between the ribs into cutlets.
60. 60. Place the cutlets on the plates.
61. 61. Drizzle the sauce over the meat.
62. 62. Serve the dish.

Nutrition per serving

• kcal: 412
• Protein: 51 g · Fett/Fat: 17 g · Carbs: 10 g