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Venison Fillet with Pumpkin and Blackberries

Venison Fillet with Pumpkin and Blackberries
403
calories
Calories
40 min.
Preparation
moderate
Difficulty

Ingredients

for 4 servings
600 grams Venison fillets
Salt
freshly ground pepper
4 tablespoons Vegetable oil
1 jar (400 ml) Game stock
500 grams peeled Pumpkin pulp
200 grams blackberries
2 Red Onions
1 tablespoon Butter
2 tablespoons Pumpkin seeds
2 teaspoons fresh Marjoram leaf (or 1 teaspoon dried marjoram)
2 teaspoons Cornstarch
4 tablespoons Whipping cream
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Preparation steps

1

Season venison with salt and pepper. Heat 2 tablespoons oil in a roasting pan. Cook the venison fillet until browned all over. Deglaze drippings with game stock. Roast in preheated 175°C (approximately 350°F) oven for 12 to 15 minutes.

2

Cut the pumpkin into pieces. Rinse the blackberries. Peel onions and cut into wedges. Heat the remaining oil and the butter. Saute pumpkin pieces and onions for 6 to 8 minutes. Add pumpkin seeds, marjoram and blackberries and saute briefly. Season with a pinch each of salt and pepper.

3

Remove roasting pan from the oven. Remove venison and let it rest for 5 minutes. Pour drippings into a saucepan. Bring to a boil. Mix cornstarch with a little cold water and stir into the sauce. Return to a boil. Stir in cream and season to taste. Slice the venison fillet and serve with the pumpkin mixture and the sauce.