Deer Tenderloin with Pumpkin

Ingredients

• 800 g deer tenderloin
• 3 dried porcini mushrooms
• 2 shallots
• 150 g shiitake mushrooms
• 3 tbsp olive oil
• 5 black peppercorns
• 350 ml red wine (or red grape juice)
• 400 ml dark game stock
• 400 ml veal stock
• 500 g Hokkaido pumpkin
• 1 Red Onion
• 2 Garlic cloves
• 1 sprig rosemary
• Salt
• Pepper
• 15 g Butter (1 tbsp)

Instructions

1. 1.

   Remove the skin and excess fat from the tenderloin. Cut out as much meat between the ribs so that the ribs stand out clearly. Set aside.

2. 2.

   Soak the dried porcini in a small bowl with water. Peel the shallots and slice into thin rings.

3. 3.

   Clean the shiitake mushrooms, cut off stems and set aside for the sauce.

4. 4.

   Heat 1 tbsp oil in a pot, brown the meat pieces lightly. Remove porcini from water, pat dry and add to pot with shallots and mushroom stems. Stir and cook about 1 minute.

5. 5.

   Add peppercorns, stir in red wine and reduce fully over 10-20 minutes.

6. 6.

   Add game stock and browned veal stock, reduce by half over another 10-20 minutes. Strain the sauce and set aside.

7. 7.

   While stock reduces, wash, deseed pumpkin and cut into 1 cm cubes. Peel red onion and slice thinly. Wash garlic cloves and lightly crush in skin. Cut shiitake caps into fine cubes. Wash rosemary and shake dry. Season tenderloin with salt and pepper. Heat 1 tbsp oil in a pan and sear the tenderloin on all sides over high heat. Add garlic and rosemary, cook briefly. Transfer to baking sheet and roast at 200°C (180°C fan) for 20-25 minutes. Meanwhile add butter and mushroom cubes to pan, deglaze with sauce, bring to boil and reduce over medium heat for 7-8 minutes. Season and set aside. Heat a second pan, add remaining oil. Add pumpkin cubes, stir constantly or swirl over medium heat until lightly browned in 10-15 minutes. Add onion rings and cook another 5 minutes. Wrap meat in foil at the end of cooking time and rest for 5 minutes. Distribute pumpkin on four plates. Reheat sauce. Slice tenderloin between ribs into cutlets and place on plates. Drizzle with sauce before serving.