Deer back fillet from the BBQ with pumpkin

Preparation

• Pumpkin mousseline (to prepare)
• Preheat the oven to 200°C.
• Peel the pumpkin and scoop out the seeds. Cut the flesh into cubes.
• Mix the cubes with 2 tbsp olive oil and a pinch of salt, then spread it on a baking tray (with baking paper) and bake for about 30 minutes. Keep an eye on it because you don't want a blackened pumpkin.
• Remove from oven and let cool.
• Put the cubes in the blender and grate over the zest of half an orange. Then squeeze that half orange (watch out for seeds) and add that juice.
• Smooth the squash while adding a little extra virgin olive oil at a time; until it is a smooth muslin. I stick to the maxim that the blender just gets it into a vortex itself (other than that, you're mainly shaking yourself).
• Then pass through a sieve and set aside. I like to put it in a squeeze bottle myself to put some extra loose dots.

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• Sweet and sour beech mushroom (to prepare)
• Place the white wine vinegar, water, sugar, juniper berries, peppercorns, mustard seeds and bay leaf in a saucepan and bring to a gentle boil. Stir until the sugar is dissolved.
• Cut the beech mushrooms so that you get nice mushrooms.
• Pour the sweet and sour mixture over this and set aside for at least half an hour.
• Caramelized red onion and shiitake
• Chop the garlic very fine and mix with the soy sauce, olive oil, sesame oil, honey and orange juice.
• Cut the red onion in half and remove the skin.
• Cut the stems off the shiitake.
• Fry the red onion in a little oil on the cut side until it starts to brown slightly; then add the shiitake. Let it fry for a while and then add the soy marinade and let it caramelize slowly. I do it in a pan on the BBQ, at the same time as the meat, but of course it can also be done in the kitchen.
• venison fillet
• Take the meat out of the fridge half an hour before you want to grill it and let it come to room temperature.
• Heat the BBQ to 170/180°C. If you don't prepare it on the BBQ, do the same with the oven.
• Just before the meat goes on, plenty of freshly ground pepper is allowed.
• Insert the core thermometer into the meat and set it to 55°C for a nice, medium-rare, result.
• If you prepare the meat inside, you can fry it briefly in a pan over high heat (with olive oil) so that you get a nice crust, then continue cooking it in the oven.
• On the BBQ you heat the meat to about 40°C before turning it over.
• When the core temperature is 55°C, remove it from the heat or from the oven and cover with aluminum foil. Let rest for 5 minutes.
• Now you can serve the meat however you like. I like to cut a few thick pieces, but sliced into thin slices is also recommended.
• layout
• Place a generous dollop (or tablespoon) of pumpkin mousseline in the center of your plate. Spread it gently with a tablespoon in one direction so that you get the result as shown in the photo.
• Divide the meat with the red onion and shiitake around it. Sprinkle the meat with some coarse sea salt.
• Add a few dots of pumpkin mousseline if necessary and divide the beech mushroom over the plate, as much as you want.
• Finally, you can add the herb oil and some herbs or cress.
• Enjoy your meal!