Deer in a Pumpkin

Polina Mateva
fromPolina MatevaNovice
"Whoever came up with this recipe was a true genius - try it and you`ll see what we mean."
Preparation30 min.
Cooking120 min.
Тotal150 min.
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  • deer meat - 14 oz (400 g)
  • carrots - 2
  • onions - 2 heads
  • bacon - 3.5 oz (100 g) from a freshly slaughtered pig is best (can substitute with lard)
  • white wine - 2/5 cup (100 ml)
  • black pepper - 2 pinches
  • white pepper - a pinch
  • bay leaf
  • broth - from wild boar (can use vegetable broth)
  • sugar - 1 pinch
  • salt - 1 tsp
  • liquid cream - 2 to 3 tablespoons - may be omitted
  • pumpkins - 1 medium
  • flour - 2 tbsp
  • oil - 1 tbsp


Soak the well cleaned meat in the water, a little vinegar and add a head of mature onion - press down on the whole onion with your palm, then peel it, cut it into coarse pieces into the marinade.

Dry the meat before cooking with paper towels and cut it into cubes. If there are any ribs, cut them into smaller pieces or debone them. Sprinkle with the black pepper, salt and a spoonful of flour, mix by hand.

Fry the bacon in a little oil and then add the pieces of meat. Once stewed, remove the meat and to the same oily sauce, add a little flour, the onion, carrots, gradually the white wine and broth, bay leaf and a pinch of sugar.

Let it boil and then add the cream. Stuff the carved out pumpkin with this, use the cut off top as a lid. Put it in an oven dish with one cup of water, cover with foil and bake.

Bake for about two hours at 374°F (190 °C). Finally, take the foil off and bake the pumpkin to browning. Cut into large pieces, like a cake.find similar recipes here

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