Autumn Bowl

Instruction

Cut the Nordic Berry Burger Buns into approx. 1.5 cm cubes and set aside uncovered until further use. Preheat the oven to 200 °C (top/bottom heat).

Wash, clean and core the pumpkin. Cut into bite-sized cubes with the skin and place in a bowl. Add the cinnamon, chilli flakes, 1 teaspoon salt and 1/2 teaspoon pepper with 3 tablespoons olive oil and mix well, then spread on the baking tray. Bake in the oven for about 35 minutes until the squash is soft and tender.

In the meantime, wash, clean and drain the lamb's lettuce. Clean the herb mushrooms and cut them diagonally into thin slices. Wash the rosemary and pat dry. Pluck the needles off a sprig of rosemary and chop finely. Peel the garlic clove.

Heat 2 tablespoons of olive oil in a frying pan and fry the herb mushrooms on both sides until golden brown, seasoning with salt, pepper, the chopped rosemary and the pressed garlic clove.

Heat 2 tablespoons of butter in a second pan and fry the Nordic Berry Burger Buns over a medium heat until golden brown and crispy on all sides, adding the pumpkin seeds just before the end.

Pat the venison steaks dry. Heat the sunflower oil in a third pan. Add the remaining butter and the rosemary sprigs. Put the venison steaks in the pan and fry over a high heat for 2 minutes on each side, when they are still pink inside. Remove from the pan and leave to rest for 5 minutes wrapped in aluminium foil. Deglaze the pan with the stock.

To serve, divide the pumpkin cubes into 4 bowls, place some lamb's lettuce next to them, then spread the Nordic Berry Burger Buns-Crunch with pumpkin seeds next to them and arrange the mushrooms next to them. Thinly slice the venison and add it too, then drizzle with the deglazed gravy. Add a dollop of cranberries and serve immediately.

Preparation time: approx. 25 minutes (plus time for baking).