Venison Loin with Pumpkin Purée and Collards - The Local Palate

Ingredients

• 1 2-pound pumpkin, cleaned, split, seeds removed
• Olive oil, as needed
• Salt and pepper to taste
• 2 cups Anson Mills rye berries (can also use farro or puffed rice)
• 4 cups chicken stock
• Canola oil for frying
• 2 tablespoons chervil, chopped
• Kosher salt and black pepper to taste
• 6 cups water
• 1 ham hock
• 2 bunches collards, cleaned, stems removed, and torn into pieces
• 1 cup Newsom’s country ham, diced