Venison Bourguignon Hot Pot served with Juniper, Rosemary & Maple Pumpkin

Heat a little oil in a heavy based saucepan and sauté the onions, carrots, celery and chopped mushrooms until softened and caramelised. Remove from the pan and set aside.

Add a splash more oil and sear the diced venison on all sides then add the juniper berries, rosemary, CHEF® Black Garlic and Fermented Pepper Pastes. Cook for a few minutes then add the CHEF® Red and Port Wine Reduction Paste, CHEF® Beef Liquid Concentrate and water. Add the cooked vegetables, whole button mushrooms and tomato paste into the saucepan, cover and gently simmer for 1½ hours or until the meat is very tender. Stir in the cornflour or arrowroot dissolved in a little water to thicken the venison.

For the pumpkin topping, peel and slice pumpkin into small wedges and toss with the combined maple syrup and CHEF® Red and Port Wine Reduction Paste. Drizzle with a little oil and roast on a lined tray turning once until just tender.

Divide the venison bourguignon between individual serving dishes and top with the roasted pumpkin slices, brush with any remaining maple glaze and grill for 5-6 minutes or until pumpkin is golden and venison is bubbling.

For the zucchini, toss in a hot pan with olive oil, add the CHEF® Black Garlic Paste and a little water and cook until just tender and bright green. Season to taste. Garnish the venison hotpots with rosemary or thyme and serve with a side of zucchini.