Seared Venison with Caramelised Pumpkin, Mushroom Sauce and Pomegranate Molasses

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Pat venison dry with paper towels and toss in a bowl with venison spice mix and olive oil until evenly coated. Set aside.
3. Dice pumpkin 2cm (leaving skin on) and toss with honey/maple syrup and olive oil on prepared tray. Season with salt and pepper. Roast for 15 minutes then add baby kale to tray with pumpkin. Toss then roast a further 2–3 minutes until baby kale is just wilted and pumpkin is tender and caramelised.
4. While pumpkin is cooking, heat a drizzle of oil in a large fry-pan on high heat. Cook venison for 2–3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Remove from pan and cover with foil to rest while you prepare the mushroom sauce.
5. Return same pan to medium heat. Add wine/masala to pan, allow to bubble and use a wooden spoon to rub bottom of pan to release any brownings. When wine/masala has almost evaporated, add a drizzle of olive oil and onion and cook for 2–3 minutes, or until soft.
6. Add mushrooms and cook a further 2 minutes, adding a splash of water to pan if onion starts to stick. Add soy sauce and cream and simmer for 2–3 minutes until thickened slightly. Slice venison against the grain.
7. Divide caramelised pumpkin and baby kale between plates. Top with slices of venison and spoon over mushroom sauce. Drizzle lightly with pomegranate molasses.