Venison with Spiced Pumpkin Purée

Venison

  • 20ml olive oil
  • 2 pieces venison fillet (200g each)
  • salt and freshly ground black pepper
  • 60ml brandy
  • 3 tbsp Worcestershire sauce
  • 50ml Simon Gault Home Cuisine Beef Stock
  • 2 tbsp butter
  • 1 tbsp chopped chives
  • 2 cloves black garlic (optional)

Spiced Roast Pumpkin Puree

Venison with Spiced Pumpkin Purée

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.