Roasted Venison Fillet on Pumpkin Ragout and Potato Noodles

A great pasta dish for any occasion:

Season venison fillet with salt, pepper and rosemary. Heat a little butter in a frying pan, sear the meat on all sides. Then put the venison back in the hot oven for 15 minutes. Then wrap in aluminum foil and rest for 10 min. For the pumpkin ragout, peel and core the pumpkin. Cut onion and pumpkin into small cubes and sauté in butter. Season pumpkin with salt, pepper and sugar, deglaze with wine and steam until soft with the lid closed. Once the pumpkin is soft, stir through with mascarpone.

For the potato noodles Strain the still warm potatoes, add egg, salt, flour, pepper, nutmeg and caraway seeds to make a smooth dough, rest briefly. Make 4 cm long potato noodles from the dough and roll them briefly in a little flour. Heat oil in a frying pan, put the noodles in and fry them until golden brown all over. Then drain and rub dry with kitchen roll.

Cut the venison fillet into 2 cm thick slices, arrange with the pumpkin vegetables and the potato noodles. Garnish with chopped parsley, curly parsley and colored, coarsely ground pepper.

Hermine Haller, 3464 Hausleiten

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