Venison Fillet with Pumpkin Seed Crust and Pepper Apricots

For the venison fillet with pumpkin seed crust and pepper apricots, first core the apricots and quarter them. Heat sugar in a pan, caramelize and deglaze with apricot juice and vinegar. Add the spices and boil down for about 2 minutes. Add the apricots and bring to the boil once. Remove from heat and keep warm. For the celery puree, bring salted water with milk to a boil. Peel the celery, cut into small pieces and cook until well tender. Drain celery very well in a fine sieve or gently squeeze in a cellulose cloth. Add crème fraîche and puree. Season with salt, pepper and Tabasco sauce. Keep warm.

Cut venison fillet into 4 pieces of equal weight, season with salt and pepper. Heat a little lard or oil in a pan and brown meat pieces in it all around. Place in the preheated oven and roast at 200 °C for approx. 6 minutes, turning halfway through cooking.

Meanwhile, for the crust, mix pumpkin seeds, breadcrumbs and spices. Beat butter with a pinch of salt until fluffy, stir in yolks and add crumb mixture. Remove fillets from pan, place on an ovenproof plate or platter and spread pumpkin crust on top. Bake at maximum top heat (grill snake) for a few minutes until golden brown.

Meanwhile, pour off drippings from pan, add stock, port and Banyuls and boil down vigorously. Stir in cold butter and thicken the sauce with it.

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