Seared Venison with Caramelised Pumpkin and Mushroom Sauce

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Pat venison dry with paper towels and combine with venison spice mix and olive oil to coat well. Set aside.
3. Dice pumpkin 1–2cm (leaving skin on), and toss with honey/maple syrup and olive oil on prepared tray and season with salt and pepper. Roast for 12 minutes then toss baby kale with pumpkin on tray and roast a further 2–3 minutes until baby kale is just wilted and pumpkin is tender and caramelised.
4. While pumpkin is cooking, heat a drizzle of oil in a large fry-pan on high heat. Fry venison for 2–3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Remove from pan and cover with foil to rest while you prepare the sauce.
5. Return same pan to medium heat. Add wine/masala to pan, let it bubble and use a wooden spoon to rub bottom of pan to release any pan brownings (this is called de-glazing). When wine/masala has almost evaporated, add a drizzle of olive oil and shallot and cook for 2–3 minutes until soft. Add mushrooms and cook a further 2 minutes (add a splash of water to pan if shallot starts to stick). Remove from heat and fold through soy sauce and sour cream. Slice venison against the grain.
6. Divide pumpkin and baby kale between plates. Top with venison and spoon over mushroom sauce. Drizzle lightly with pomegranate molasses.