- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 15 minutes
- Effort: easy
- 1 medium pumpkin, peeled, seeds removed, flesh cut into chunks
- olive oil
- 2 sprigs thyme
- 2 sprigs rosemary
- 600-650 g venison loin
- 80 ml red wine
- 150 ml beef stock
- 1/2 - 1 tsp raspberry vinegar
- knob butter
- buttered spinach, to serve
Tips and Suggestions
This recipe works as well with beef as it does with venison.
1. For the pumpkin: preheat the oven to 190C/fan 170C/gas 5. Put the pumpkin chunks on a baking tray and drizzle generously with olive oil. Season with salt and pepper and shake to coat the pumpkin with oil. Place a sprig of thyme and a sprig of rosemary in the tray and shake again. Roast for 15-20 minutes or until the pumpkin is soft but not brown.
2. For the venison: meanwhile, put a splash of olive oil in an ovenproof frying pan and set over a medium heat. Season the venison all over and fry for 1-2 minutes on each side. Add the remaining herb sprigs and transfer to the oven for 10-15 minutes (depending on whether you like your venison rare or medium-rare). When the venison is done, set it aside to rest in a warm place.
3. Once the pumpkin is soft, remove it from the oven and discard the herbs. Mash the pumpkin coarsely and season with salt and pepper.
4. Put the frying pan on the hob and add the red wine, letting it bubble and reduce for 2-3 minutes. Add the beef stock and boil until the volume of liquid has reduced by half. Add the raspberry vinegar and a knob of butter and whisk just until the sauce appears glossy.
5. Carve the venison and serve it with the pumpkin and buttered spinach, drizzling the sauce over the dish to finish.
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