Ingredients for 4 persons:
800g venison loin
40g dried rose hips
8g juniper berries
1 bay leaf
120ml water
8g allspice
2g whole black pepper
120ml demi-glace
40g butter
400g Hokkaido pumpkin
40g shallots
2 garlic cloves
2g thyme
4g smoked paprika
40g ricotta
40g butter
1-2 tablespoons olive oil
1-2 tablespoons cream
Broth/water as needed
400g root parsley
120ml water or broth
80g butter
1. Sear the venison loin briefly in a pan and then finish cooking in the oven at 200°C for 7 minutes.
2. For the sauce, simmer the rose hips and spices for about 20 minutes. Add water as needed to prevent it from reducing too much. Strain the broth, then mix it with the demi-glace and butter, and season with salt to taste.
3. For the pumpkin purée, peel the pumpkin and cut it into large pieces. Place it in a baking dish, drizzle with olive oil, and sprinkle with smoked paprika and salt. Roast at 170°C for about 30 minutes. In the meantime, sauté finely chopped garlic and shallots, then add thyme. Once the pumpkin is roasted, transfer everything to a pot, add broth or water, and simmer for a few minutes. Finally, blend everything together with the other ingredients. Adjust the consistency by adding more broth/water and cream as needed.
4. For the parsley purée, cook the parsley in a very small amount of water—no need to drain it. Once the parsley is soft, blend it in the same water and smooth it with butter. Season with salt to taste.
Enjoy your meal!
The recipe for Restaurant-Guide.cz was provided by the restaurant School.