Sliced venison with roast squash and rocket

Ingredients

For 1 serving

• Venison150 g
• Pumpkin250 g
• Arugula30 g
• Rye bread50 g
• Pumpkin seeds8 g
• Balsamic vinegar1 teaspoon
• Rosemary1 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, sulphites,

In season: September – December

Method

1. Preheat the oven to 200 °C (conventional). Meanwhile peel the pumpkin, scrape out the seeds and fibres and cut it into slices about 1 cm thick.
2. Lay the pumpkin on a tray lined with baking paper, dress it with half the oil, the rosemary and a pinch of salt and roast at 200 °C for 25 minutes, turning halfway, until tender and caramelised at the edges.
3. Meanwhile toast the pumpkin seeds in a dry frying pan over medium heat for 2–3 minutes, until they start to pop; set aside.
4. Season the venison with salt and pepper. Heat the remaining oil in the same pan over high heat and sear the meat for 3 minutes per side, until golden outside and pink inside; let it rest on a board for 5 minutes.
5. Wash and dry the rocket. Slice the venison thinly against the grain and arrange it over the rocket and pumpkin.
6. Finish with the balsamic vinegar, the pumpkin seeds and a pinch of salt and serve with the rye bread.