The last cooking recipe of the pumpkin series for this season from Chef’s Handyman!
With this cooking recipe, the pumpkin series will be closed. Some of the remaining cooking recipes will be stored in my box. Next fall is coming soon! Of course I do like these great, big and colorful pumpkins, but every day a pumpkin meal is too much, also for me.
Sommelier Patrizio Baglioni from vinoidea has prepared a wine recommendation for this cooking recipe. Cheers!
Chef’s Handyman recipe: Venison Entrecote with Pumpkin and Plums:
Cut butternut pumpkin in 1 cm or 0.4 inch slices. Season the slices with nutmeg, cinnamon, salt and black pepper. Sprinkle with pumpkin seed oil. Bake in oven at 200°C or 400° F for 15-18 minutes.
Cut the king oyster mushrooms in slices. Heat olive oil with rosemary and thyme in a pan. Add egg mushrooms and the king oyster mushrooms. Season the mushrooms with salt and black pepper. Broil them for 2 minutes, then cover pan. Reduce to low heat and simmer for 10-12 minutes.
Cut plums in quarter. Place pieces in a pan. Add honey and cranberry jam. Add black pepper. Simmer for 5 minutes. Sprinkle with red balsamic vinegar.
Season the venison entrecote with salt and black pepper. Heat olive oil in frying pan. Add thyme and rosemary. Broil entrecotes for 3-4 minutes. Wrap in aluminum foil.
Place venison entrecote, plums, mushrooms and pumpkins on a preheated plate. Serve with Brussels sprouts and spaetzle or noodles.
Tip: Serve for vegetarians without meat.
Shopping list for 4 persons:
Meat: 2 LB (32 Oz) venison entrecote
Fruits, Vegetables: 1 butternut pumpkin, 14 Oz. plums
Baking Ingredients: 2 tbsp. honey
Jam: 2 tbsp. cranberry jam
Spices: Black pepper, salt, cinnamon, nutmeg
Herbs: 1 bunch thyme, 1 bunch rosemary
Mushrooms: 7 Oz egg mushrooms, 8-10 king oyster mushrooms
Oil: 4 tbsp. pumpkin seed oil
Sommelier Patrizio recommends a vine from Tuscany!
What a nice meal! There is a harmony of flavors between the ingredients. The venison has a strong structure. The herbs and spices do have intensive fragrances and the pumpkin has a sweet taste.
Patrizios favorite wine for this meal:
Acciderba Bolgheri DOC Serni Fulvio Luigi
‘Acciderba’ means how good! It’s an expression of amazement, which does underline this excellent wine! Acciderba Bolgheri DOC is a great balanced ruby red wine with a fruity fragrance of plums, underscored with very discrete aromas with less tannin. The wine has a strong body a clear and intensive color. The drinking maturity achieved after twelve month in the oak barrel ‘barrique’ and five month in the bottle after long fermentation and controlled temperature.
Nose: Intensive fragrances of berries, plums, black currant, green sweet pepper, viola, black lead, licorice, cloves and black pepper.
Mouth: Dry, warm and soft. The wine does have freshness and tannin with a good minerality.
Cheers! Patrizio, Vinoidea, Charlotte, Chef’s Handyman.
