- 500 g Venison fillet, cubed
- 1 kg Squash (e.g. halloumi), cubed
- 400 g Chestnuts, soaked
- 300 g Onions, cubed
- 400 ml Vegetable stock
- 50 g Tomato paste
- 2 Piece(s) / Portion(s) Cloves of garlic, cubed
- 25 ml Olive oil
- 1 Tablespoon Brown sugar
- 1 Teaspoon Cinnamon
- 1 Teaspoon Salt
- 0.5 Teaspoon Freshly ground pepper
Preheat the grill in the Volcano position for 5 minutes at the highest level, keep the lid closed.
Heat some of the olive oil in the preheated wok and brown the meat on all sides at a high temperature. Remove the pieces of venison fillet from the grill.
Add the pumpkin with the remaining olive oil to the wok and allow to brown for 4 minutes, stirring occasionally.
Add the onions and garlic, reduce the heat and continue to cook everything for another 3 minutes at a medium temperature.
Sprinkle brown sugar over the pumpkin and allow it to caramelise briefly. Stir in the tomato paste.
Add in the chestnuts with the remaining spices and allow to simmer. Deglaze with the vegetable stock and allow everything to simmer well for 10 minutes at a medium temperature. Place the lid on top of the wok.
Add the meat, allow to simmer for a little bit longer and then serve.