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Ingredients
- 1 medium butternut pumpkin, peeled, seeded and cut into pieces
- 150g butter
- 250ml chicken stock
- Salt
- Pepper
- 4 venison leg steaks, about 250g each
- 1 tsp juniper berries, crushed
- 1 tbsp black peppercorns, crushed
- 1 tbsp sea salt
- Olive oil
- 4 small handfuls watercress, picked and washed
Method
To make the mash, place the pumpkin, butter, stock and seasoning in a saucepan. Bring to the boil and then simmer until pumpkin is mushy and stock has reduced. Stir to prevent catching. Keep warm.
Preheat a grill or barbecue. Mix the sea salt and spices together and sprinkle on a tray. Press both sides of the steaks into the spice mix to form a crust. Brush with a little olive oil and place on the grill for three to four minutes on each side to cook medium-rare. Rest in a warm place for 10 minutes. Carve each steak into four and place on four warm plates. Garnish with watercress, a drizzle of olive oil and serve with pumpkin mash.
