Cervena venison loin with braised venison cheeks

Ingredients

• 1 kg Cervena venison cheeks
• 1 L chicken stock
• 200 ml beef jus
• 65 g palm sugar
• 50 g ginger peeled (thickly sliced)
• 3 cloves garlic
• 1 cup onion (roughly chop)
• 1 cup carrot (roughly chop)
• 1 cup celery (roughly chop)
• 1 cinnamon quill
• 2 star anise
• 3 whole allspice
• 4 whole cloves
• Canola oil
• Pumpkin mousse
• 600 g pumpkin skinned, (seeded, cut into 2 cm cubes)
• 2 tbsp olive oil
• 1 tbsp rosemary (finely chopped)
• 2 egg yolks
• 1 tbsp garlic (minced)
• 4 eggs
• 75 ml Maple syrup
• 1 x 800 g cervena venison shortloin
• flour
• cooking oil
• pinot noir cherries
• sea salt and fresh black pepper