Spice Pumpkin Braised in Foil with Haunch of Venison and Cranberry Sauce

Preheat the oven to 160°C. Cut the pumpkin into pieces of about 3 cm. Place on aluminum foil, cover with cinnamon stick and herbs, salt, pepper and drizzle with olive oil. Wrap pumpkin in foil and cook in oven for about 20 minutes.

Cut venison into four pieces, season with salt, pepper and crushed juniper berries and sear well all around in olive oil. Add meat to pumpkin in the oven and roast for about 20 minutes. Remove meat from pan and keep warm.

Deglaze roasting residue with red wine and bring to the boil. Dissolve KNORR Bouillon Pur Rind in it and refine the sauce with butter and cranberries.

Cut the meat into slices of equal thickness and serve with the sauce and pumpkin vegetables.

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