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🍽️ Pan-seared Venison Loin with Roasted Pumpkin and Blackberries

436 kcal · 30 min · 4 servings

Ingredients

• 600 g venison fillets
• salt
• pepper from the mill
• 4 tbsp oil
• 1 jar (400 ml) game stock
• 500 g pumpkin flesh (without skin)
• 200 g blackberries
• 2 red onions
• 1 tbsp butter
• 2 tbsp pumpkin seeds
• 2 tsp fresh marjoram leaves (or 1 tsp dried marjoram)
• 2 tsp cornstarch
• 4 tbsp whipping cream

Instructions

1. 1. Season the venison loin generously with salt and pepper.
2. 2. Heat two tablespoons of oil in a casserole dish.
3. 3. Sear the meat on all sides until browned.
4. 4. Deglaze the pan juices with game stock.
5. 5. Place the casserole in an oven preheated to 175 degrees Celsius (160 degrees Celsius with fan).
6. 6. Cook the meat for 12 to 15 minutes.
7. 7. Cut the pumpkin into bite-sized pieces.
8. 8. Sort the blackberries and remove any stems.
9. 9. Peel the onions and cut them into wedges.
10. 10. Heat the remaining oil in a frying pan.
11. 11. Add the butter and let it melt.
12. 12. Fry the pumpkin pieces and onions for 6 to 8 minutes.
13. 13. Add the pumpkin seeds, marjoram, and blackberries.
14. 14. Heat the mixture briefly until the berries are warm.
15. 15. Season the vegetables with a pinch of salt and a little pepper.
16. 16. Remove the casserole from the oven.
17. 17. Take out the venison loin and let it rest for five minutes.
18. 18. Bring the pan juices in the casserole to a boil.
19. 19. Mix cornstarch with a little cold water until smooth.
20. 20. Add the starch mixture to the sauce and stir.
21. 21. Let the sauce boil once briefly until it thickens.
22. 22. Stir the cream into the sauce.
23. 23. Finally, season the sauce with salt and pepper to taste.
24. 24. Slice the venison loin.
25. 25. Plate the meat together with the pumpkin and blackberry mixture.

Nutrition per serving

• kcal: 436
• Protein: 37 g · Fett/Fat: 26 g · Carbs: 15 g