Pumpkin + venison = autumn on your plate

In autumn, pumpkin is the star of our panoramic restaurant. Whether in soup, roasted or baked, we can't get enough of this orange autumn vegetable. Our chef Florian combines pumpkin with local venison and Brussels sprouts to create a special autumn dish.

Ingredients

- 100 g Brussels sprout leaves
- 250 g nutmeg pumpkin
- 1 tsp honey
- 400 g saddle of venison (without skin and tendons)
Salt, pepper
- 1 sprig of rosemary
- 3 juniper berries, crushed
- 1 tbsp clarified butter
- 50 ml Madeira (port wine)
- 200 ml vegetable stock
- 150 ml cream
- 50 g butter

Preparation

Blanch the Brussels sprout leaves in boiling salted water for one minute and then rinse them in cold water. This preserves the green color of the leaves.

Preheat the oven to 150 °C. Season the saddle of venison with salt and pepper and rub with rosemary and juniper berries. Sear the meat in hot clarified butter. Remove the meat from the pan and place in the oven for ten minutes.
Deglaze the pan with the Madeira, then pour in the vegetable stock and cream. Reduce by 1/3. Pour the sauce through a fine sieve into a small saucepan and season with salt and pepper.

Peel the pumpkin and cut it into slices about 5 mm thick. Fry the pumpkin slices in a large pan with a little oil on each side for about 2 minutes over medium heat. Now add the Brussels sprout leaves and honey and season with salt. Cover and keep warm until serving.

Cut the saddle of venison diagonally so that the grain of the meat is clearly visible and place it in the middle of the plate on top of the pumpkin slices. Arrange the Brussels sprout leaves around it.

Now add a few small pieces of cold butter to the Madeira cream sauce. Blend the sauce with a hand blender until frothy and pour it over the meat and vegetables.

Florian's extra tip: Green peppercorns give the sauce a fresh spiciness.

We wish you every success and bon appétit!