For 2 persons:
120g of any venison meat
140g of pumpkin
50g of root vegetables
250g of potatoes
Garlic, shallot
Thyme
Red wine
Salt, pepper, pumpkin oil, oil, butter, cream
Beef broth
Instructions:
Ragout:
Sauté the meat in oil. Add the diced root vegetables, shallot, thyme, garlic, salt, and pepper. Place everything in a pot and sauté thoroughly with the meat. Pour in the red wine and beef broth, then simmer until tender.
Sauté the pumpkin flesh, root vegetables, and potatoes in butter, then pour in the beef broth. Season with a pinch of salt, white pepper, and mace. Once the ingredients are cooked, blend them into a creamy soup.
Serve the soup with the game ragout. Garnish with cream foam and pumpkin oil.
The recipe for Restaurant-Guide.cz was provided by the Plzeň restaurant Anděl.