PREPARATION

  1. Remove the peel of 1 orange in thin strings with a zester.
  2. Cut the orange in half and squeeze out the juice.
  3. Dry the venison well with kitchen paper.
  4. Sprinkle with salt and pink pepper.
  5. Heat the oil and butter in an Infinity sauté pan and cook the venison steak for ± 5 minutes until brown.
  6. Remove the piece of meat from the pan and add the onions.
  7. Fry them for a few minutes in the cooking liquid and then add the port, wild stock and orange juice.
  8. Add the clove, orange peel (strings) and soy sauce and bring to the boil.
  9. Lower the heat and put the meat back in the pan, in the sauce.
  10. Cover the pan with the lid and cook the meat in the sauce for about 20 minutes (do not boil).
  11. Use a meat thermometer to measure the core temperature.
  12. The meat is rosé at a core temperature of 55 °C, at 65 °C it is more well-done.
  13. Meanwhile, peel the pumpkin, remove the seeds and cut it into small pieces.
  14. Grate one teaspoon of the orange peel with a fine grater and squeeze out the juice.
  15. Bring the pumpkin with the orange juice and orange peel to the boil and let it soften for 10 minutes with a lid on the pan.
  16. Chop the cloves of garlic and fry them in the oil in the Infinity frying pan until the garlic is light brown.
  17. Puree the pumpkin with a hand blender and add the garlic and parsley.
  18. Season to taste with salt and pepper.
  19. Heat the Infinity frying pan on high heat and fry the mushrooms for 5 minutes without oil or butter.
  20. Add the butter when all the liquid has evaporated.
  21. Fry together for another minute and season with salt and pepper.
  22. Remove the cooked venison steak from the pan and keep warm under aluminium foil.
  23. Bring the sauce to the boil and reduce for ± 10 minutes until the sauce is reduced by half.
  24. Cut the venison steak into 1 cm slices and serve with the pumpkin puree, sauce and mushrooms.