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Meat
>> Tip:
Other types of pumpkin can be
used but these will need to be
peeled before cooking.
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Shelf level:
4CEM
Universal tray: 1
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shallots and pumpkin slices
1
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from the meat. Mix together
the salt, pepper and oil and
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the rack and roast (see below
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Pour boiling water over the
shallots, allow to soak for 1
minute, then peel and
depending on size, halve if
necessary. Fry in 3 tbsp hot oil
for approx. 4 minutes until
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syrup and caramelise
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balsamic vinegar, red wine and
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with salt, pepper and thyme
leaves. Cover and cook for
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3
In the meantime wash, halve,
de-seed and chop the
pumpkin into slices approx. 1 cm
thick. Fry in the remaining hot
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soft.
4
Season the shallots with salt
and balsamic vinegar and
thicken the sauce slightly if
necessary. Serve the roebuck
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and the sauce.
Serves 4
Ingredients
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Salt
Pepper
Oil
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6 tbsp olive oil
4 tbsp maple syrup
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6 sprigs thyme
1 Hokkaido pumpkin
(approx. 1 kg)
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(if needed)
