Preheat the oven to 190°C. To make the pumpkin purée, place the pumpkin on a roasting tray and drizzle with the oil. Place in the oven and cook for 20–25 minutes until the pumpkin is very soft. Remove from the oven, place in a food processor, and add the cream cheese and Indian seasoning. Blend to a purée, then check the seasoning; if you like a stronger Indian flavour, add more Indian seasoning to your liking. Keep warm. Season the venison with salt and pepper. In a frying pan, heat the olive oil until it shimmers. When the oil is shimmering, place the venison in the pan and sear on all sides until a rich golden colour. Transfer the venison to an oven tray and place in the oven until the desired internal temperature is reached (for rare, 55°C is recommended for such a lean meat). Remove venison from the oven and leave it to rest. Return the frying pan to the heat and pour in the brandy to deglaze the pan, scraping with a wooden spoon. Stir in the Worcestershire sauce and stock, bring to the boil, then remove from the heat and stir in the butter and chives. Slice the venison and serve on the pumpkin purée with the sauce poured around and topped with a clove of black garlic, if using. SIMON SAYS: Black garlic is available at Asian supermarkets.