Venison loin with gingerbread and pumpkin
"I consider venison to be the highest quality meat, and fallow deer loin is an absolute delicacy. Combined with pumpkin, it is the ideal warm taste of autumn for me," says chef Radek David, describing his recipe.
Ingredients · Servings For 4 people
- 600 g fallow deer meat
- 4 juniper balls
- 20 g sunflower oil
- 30g butter
- 4 tbsp gingerbread
- 20 g caster sugar
- 400 ml red wine
- 150 ml broth
- 20g butter
- pumpkin
- 30g butter
- 10 g ginger (fresh)
- 20 g caster sugar
- 400 g pumpkin
- 200 ml vegetable broth
Method · 1 h 55 min
- For the sauce, melt the caramel sugar in a saucepan and pour over the red wine – don’t be alarmed if some of the sugar hardens, it will dissolve again as it cooks. Slowly boil, stirring occasionally, to a total volume of 50 ml. Add the demi glace or stock, boil together briefly and finally whisk in the cold butter into the sauce. Add salt or sugar to taste and the acidity of the wine. Keep warm.
- Cut half of a small pumpkin into wedges, brush with oil, sprinkle with sugar and bake in the oven at 160°C for 25 minutes. Then reduce the oven temperature to 100°C.
- While the pumpkin is baking, make the puree. In a saucepan, sauté the finely chopped ginger in butter, add the sugar and let it caramelize slightly. Then sprinkle the cubed pumpkin and fry briefly. Pour in the stock or water and cook until tender - the liquid should almost boil away so that the puree is just thick. Blend and then strain through a fine sieve. Season with salt and keep warm.
- Season the loin with salt and pepper and sprinkle with juniper. Heat a little oil in a heatproof pan and quickly brown the meat on all sides. Add the butter. Pour the butter over the meat and brown for a while longer. Then place the pan in an oven preheated to 100°C to finish cooking the meat. The temperature in the centre of the loin should be 50–60°C, depending on how well done you like your meat. The approximate cooking time is 8–10 minutes, the most reliable is to use a thermometer. Finally, wrap the roasted loin in grated gingerbread. Let it rest in a warm place for 10 minutes. Cut into 1 cm thick slices before serving.
- Serve the brisket with pumpkin puree, roasted pumpkin wedges, and gravy.