Pumpkin stuffed with venison and chorizo

Tuesday, 28 November 2006

A hot lunch is essential as the weather gets colder. Mark Hinge has just the thing

This is essentially an all-in-one meal, which isn’t cooked on the engine manifold of your car, but just kept warm there. Pumpkins come in all shapes and sizes, this one has a cheese and onion filling with a twist of spicy chorizo meat and some off-cuts of venison.

Ingredients

pumpkin

cheese

onion

garlic

chorizo or paprika

any game

cream

salt and pepper

Method

1. Cut off the bottom of the pumpkin so that that it can stand upright on its own. Then make a lid by cutting off 1in from the top of the pumpkin and keeping
it. With a spoon, scoop out the seeds and the fibrous flesh, leaving all the non-fibrous pumpkin flesh in place.

2. Sweat the finely chopped onion and garlic and add finely diced game and just brown the outside. Season well. Chop the chorizo finely and cut the cheese into
small pieces.

3. Fill the pumpkin with the stuffing, leaving a gap of ½in at the top. Pour some cream into the mixture and put the lid back on the pumpkin. Wrap the pumpkin in foil, ensuring it stays upright. Bake in an oven at 190°C for 1½ hours or so. When cooked, carefully transport it to your shoot and on arrival place it fully wrapped near the car engine to keep it warm.

Tips

If you can’t get chorizo, then use some paprika or even a little chilli powder. Check the pumpkin as it cooks, as timings will vary on size. It is cooked when a knife point slips easily into the flesh. Don’t pierce the outer skin, otherwise the whole thing will split. Make sure it is properly wrapped in foil before cooking it.

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