Saddle of venison: remove as much sinew and silver skin as possible, season with salt and a little sugar, leave to rest briefly. Drizzle with sunflower oil and brown on all sides over a direct heat for about three minutes. Now cook over an indirect heat for a further ten minutes. To ensure that the meat is tender pink on the inside, the core temperature should not exceed 60 degrees.
Place the live crayfish in boiling salted water and simmer for five minutes. Then cut in half lengthways, remove the innards, season with salt, drizzle with oil and briefly place the cut side on the grill.
Wash the kale thoroughly, drain and remove the stalk. Place in a hot, non-stick pan with a good dash of sunflower oil. Fry until the kale has taken on color. Season with sugar, salt, pepper and paprika powder.
Roast the pumpkin slices on the grill, then cook until soft. Drain the water, add the cream, grate the fresh ginger and mash to a puree. Fold in a finely chopped chili pepper if desired. Season to taste with salt and a little sugar.
For the chutney, sauté the diced onion in clarified butter, add the blueberries, toss briefly in the pan over a high heat, deglaze with white wine and balsamic vinegar and simmer over a medium heat. Add the thyme sprigs to the pan, stir in the honey and season with salt and pepper. Simmer until the contents of the pan have reached the desired consistency.
Garnish with samphire and grilled leek.
