Have fun preparing this mushroom dish!
Peel the pumpkin, remove the seeds and cut into 1 cm thick slices.
Cut the slices in half. Drain the mustard fruit in a colander (reserving the syrup) and coarsely chop.
In a large frying pan, sauté the pumpkin slices with the juniper, bay leaf, rosemary and chili pepper in the butter until translucent. Sprinkle with the sugar, caramelize lightly, extinguish with the vinegar and add 80 ml of water. Cook over medium heat for approx.
10 minutes until the liquid is completely reduced and the pumpkin is cooked, turning once to the other side. Season with salt, pepper and nutmeg (freshly grated). Mix mustard fruit and 4 tbsp of the syrup with the pumpkin vegetables.
3. clean the mushrooms exactly (maybe rinse the chanterelles). Arugula clean, rinse and drain very well. Season venison steaks on both sides with salt and pepper. In a large coated frying pan, toast in 2 tbsp olive oil with the lightly pressed clove of garlic and the sprig of rosemary for 2 min on each side at a high temperature.
Remove from frying pan and let rest in oven at 100 °C for 5 min. In the same frying pan with 4 tbsp olive oil, roast the mushrooms at high temperature for 4-5 min. Season with salt and pepper.
Mix the arugula with the remaining olive oil and vinegar. Spread evenly with the mushrooms and 2 venison steaks on each of 4 plates. Sprinkle with the pumpkin seeds and top with the pumpkin
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