- 600 grams Venison fillets
- 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
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.
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.
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.