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Pumpkin soup with venison

1.00 h 4 raciones
Difficulty: 
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Ingredients

150 g pumpkin
50 g onion
50 g potato
50 g 35% cream
50 g vegetable broth
40 g venison fillet
20 g 85% butter
50 g olive oil
3 g young fir tree needles
2-3 g young leaves of beet (Mangold).

 METHOD

  1. Bake the pumpkin in the oven for 40 minutes at 180C.
  2. Fry the onions and potatoes in the pan until they are cooked.
  3. Place all the ingredients into the thermomixer. Add butter, cream, salt, garlic and pepper to taste and run everything to 80 C for 10 minutes.
  4. Cut the venison into thin slices and put it on a plate.
  5. Season with young fir tree needles and pour the mashed hot soup over the venison.
  6. After the venison has been cooking in the soup for 3-4 minutes, it can be served. It is very important that the venison should not exceed 60 C when being served.
  7. Its flavor and texture change if the temperature exceeds 60 C and its flavor becomes similar to the flavor of the liver. The temperature of the soup should be 80 C.
  8. Deer meat can be cooked up to 55-60 C if the soup is poured at 80 C, with mashed soup in the plate for 2-3 minutes when serving the soup.
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