Roast venison loin with pumpkin & Sichuan salt Recipe

Preheat your oven to 400°F (200°C).

Rub the venison loin with olive oil and season with salt and black pepper.

Heat a large oven-safe skillet over medium-high heat. Sear the venison loin on all sides until browned, about 2 minutes per side.

Transfer the skillet to the preheated oven and roast for 12-15 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. Remove from the oven and let it rest for 5 minutes.

Meanwhile, in a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced pumpkin and cook until tender, about 8-10 minutes.

In a mortar and pestle, crush the Sichuan peppercorns and sea salt until coarsely ground. Sprinkle the mixture over the cooked pumpkin.

Slice the rested venison loin and serve with the roasted pumpkin. Enjoy!