Recipe for Coopershill House Irish Venison loin with pumpkin purée and a black pudding filo cigar - Coopershill House Irish Venison loin with pumpkin purée and a black pudding filo cigar Recipe

Ingredients

• 4 x 150g (5oz) venison loins, trimmed
• 2 tbsp olive oil, plus extra to garnish
• knob of butter
• 1 shallot, finely chopped
• 1 garlic clove, finely chopped
• 450g (1lb) pumpkin, peeled, seeded and diced
• 85ml (3fl oz) cream
• 50ml (2fl oz) chicken or vegetable stock
• 1 sheet filo pastry, thawed if frozen
• 75g (3oz) piece black pudding
• 25g (1oz) melted butter
• sea salt and freshly ground white pepper
• apple purée, candied pecan nuts and microcress sprigs, to garnish (optional)
• poached pear quarters, to serve (optional)