Venison Fillet with Roasted Pumpkin and Blackberries

Ingredients

• 600 g venison fillets
• Salt
• freshly ground pepper
• 4 tbsp oil
• 1 glass (400 ml) game stock
• 500 g pumpkin flesh (peeled)
• 200 g blackberries
• 2 red onions
• 1 tbsp butter
• 2 tbsp pumpkin seeds
• 2 tsp fresh marjoram leaves (or 1 tsp dried marjoram)
• 2 tsp starch
• 4 tbsp heavy cream

Instructions

1. 1.

   Season the venison fillet with salt and pepper. Heat 2 tbsp oil in a roasting pan. Sear the fillet all around. Deglaze the pan with game stock. Bake in a preheated oven at 175°C (gas: level 3, fan: 160°C) for 12-15 minutes.

2. 2.

   Cut the pumpkin into pieces. Rinse the blackberries. Peel and slice the onions. Heat the remaining oil, add butter. Sauté the pumpkin and onions for 6-8 minutes. Add the pumpkin seeds, marjoram, and blackberries, warming briefly. Season with a pinch of salt and a touch of pepper.

3. 3.

   Remove the pan from the oven. Take out the venison fillet and let it rest for 5 minutes. Boil the game stock. Whisk starch with a little cold water. Add to the stock and bring to a boil while stirring once. Stir in cream and taste again. Slice the venison and serve alongside the pumpkin-blackberry mixture.