Venison Tenderloin with Mushrooms and Pumpkin
Venison tenderloin with mushrooms and pumpkin is a recipe featuring fresh ingredients from the venison category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g Hokkaido pumpkin flesh
- 4 Spring Onions
- 4 small pak choi
- 100 g shiitake mushrooms
- 400 g venison tenderloin (pre‑cooked)
- Salt
- Pepper
- 2 tbsp clarified butter
- 200 ml game stock
- 4 tbsp butter
- 1 tbsp Lemon Juice
- 2 tbsp Orange juice
- 0.5 tsp black cumin seeds
- cilantro leaves (for garnish)
- mung bean sprouts (for garnish)
Instructions
-
1.
Preheat the oven to 140°C fan.
-
2.
Slice the pumpkin flesh into thin slices. Trim, wash and cut the spring onions into pieces. Clean and halve the Pak Choi lengthwise. Clean and slice the shiitake mushrooms. Rinse the venison tenderloin, pat dry and season with salt and pepper. Heat the clarified butter in a roasting pan and sear the tenderloin on all sides until browned. Deglaze with game stock and roast in the preheated oven for 50–60 minutes, basting frequently with the liquid.
-
3.
20 minutes before the end of cooking, heat 2 tbsp butter in a skillet and sauté the Pak Choi halves for 2–3 minutes on each side. Deglaze with lemon and orange juice and season with salt. Keep warm in the pan until serving.
-
4.
Sauté the spring onions with pumpkin and shiitake mushrooms briefly in the remaining butter, tossing them. Simmer over low heat for 10 minutes. Add black cumin seeds and season with salt.
-
5.
Remove the venison from the oven and slice thinly. Arrange on a plate with the vegetables and garnish with cilantro leaves and mung bean sprouts before serving.
