Deer with Pumpkin
Deer with pumpkin is a recipe featuring fresh ingredients from the deer category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1.5 kg deer loin
- 0.5 l dry red wine
- 4 tbsp red wine vinegar
- 200 ml water
- 5 juniper berries
- 1 tsp thyme leaves
- 2 shallots
- 3 tbsp vegetable oil
- 300 g diced pumpkin
- 100 g red currants
- 200 g whipping cream
- Salt
- freshly ground pepper
- 50 g lingonberry jam
- 2 sprigs thyme (for garnish)
Instructions
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1.
Debone and skin the loin at the game butcher. Chop the bones finely and set aside with the meat sections.
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2.
Bring red wine, vinegar and water to a boil once, then cool. Place the meat with juniper berries and thyme in a container and pour over the wine reduction. Cover and refrigerate for at least 2 days, turning the meat occasionally.
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3.
On the day of cooking, peel and finely chop the shallots.
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4.
Remove the loin from the marination and pat dry. Strain the marinade through a sieve and set aside.
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5.
Rub the loin with salt and pepper. Heat oil in a roasting pan and sear the meat all around. Add bones, meat sections and shallots and roast together. Add pumpkin cubes and pour in half of the marinade. Transfer to a preheated oven at 175 °C and bake for about 1½ hours, basting repeatedly with the roasting liquid and remaining marinade.
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6.
Remove the finished loin from the pan and keep covered warm. Remove bones and meat sections, strain the roast juices, mix with cream and reduce to about 300 ml. Wash currants, remove stems and stir in; season with salt and pepper, add pumpkin cubes.
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7.
Slice the meat, arrange on a plate with pumpkin sauce, garnish with thyme leaves and serve.
