Seared Venison with Caramelised Pumpkin, Mushroom Sauce and Balsamic Glaze

Steps

1. oven to 220°C. Line an oven tray with baking paper. Preheat BBQ grill or hot plate (if using).
2. Pat venison dry with paper towels and toss in a medium 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 and roast for about 15 minutes, until 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/stock to pan, allow to bubble and use a wooden spoon to rub bottom of pan to release any brownings. When wine/stock has almost evaporated, add a drizzle of olive oil and cook shallot for 2-3 minutes, until soft.
6. Add mushrooms and cook a further 2 minutes. Add soy sauce and cream, bring to a simmer and cook for 2-3 minutes, until thickened slightly. Season with pepper. When pumpkin is tender, remove tray from oven, sprinkle over spinach and toss to combine. Slice venison against the grain.
7. Divide caramelised pumpkin and baby spinach between plates. Top with slices of seared venison and spoon over mushroom sauce. Drizzle lightly with balsamic glaze.