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Pie of venison cheek and pumpkin

We created a number of contemporary variations of pie. For example, this one with venison cheek, pumpkin purée, and grated purple cauliflower.

Ingredients

2Tomato paste
5slices of spiced cake
2kgvenison cheeks
6sprigs of thyme
2sprigs of rosemary
4Onions
Celeriac
1Winter carrot
Pepper and salt
4beef tomatoes
Red wine
4Garlic cloves

Preparation

  1. Sprinkle the venison cheeks with pepper and salt and brown them all over in a large roasting pan.
  2. Add finely chopped garlic, coarsely diced winter carrot, celeriac, and onion, and sauté for 5 minutes.
  3. Deglaze the mixture with red wine. Add cold water until everything is just submerged.
  4. Add the finely chopped herbs and 2 tablespoons of tomato paste.
  5. Let the mixture stew over low heat for about 5 hours, stirring occasionally.
  6. Finally, add the cubes of spiced cake and stir well. Season with pepper and salt.