Serves 4

  • 4 small pumpkins or squashes (e.g. Hokkaido, butternut, sweet dumpling)
  • 3 tbsp. olive oil
  • 1 pomegranate
  • 1 red onion
  • 2 cloves of garlic
  • 1 tsp. cumin
  • 1 tsp. cinnamon
  • 1 tsp. allspice
  • 1 tsp. ginger (freshly grated)
  • 400 g ground venison
  • 1 can of diced tomatoes
  • 50 g couscous
  • ½ bunch of coriander
  • 200 g Greek-style yogurt
  • 2 tbsp. pine nuts
  • Salt
  • Pepper

Preheat oven to 180 °C (250 °F). Place baking parchment on a baking sheet. Wash the pumpkins. Cut out a “lid” around the stem, and remove seeds with a spoon. Brush the bottoms of the pumpkins with 2 tbsp. olive oil and place on the baking sheet. Bake in the hot oven for approx. 20 minutes.

Cut the pomegranate in half. Squeeze the juice from one half, pour through a sieve, and set aside. Remove the seeds from the other half and set them aside. For the filling, peel and finely dice the onion and garlic. Heat 1 tbsp. olive oil in a pan and sauté the onion cubes until translucent. Add the garlic, cumin, cinnamon, allspice and ginger to the pan and fry for 1-2 minutes. Add the ground venison and fry on all sides until crumbly. Stir in the tomatoes and 2 tbsp. of pomegranate juice and simmer for approx. 5 minutes.

Remove the pumpkins from the oven and scrape some of the flesh out the pumpkin halves, leaving approx. 1 cm. Chop the pumpkin flesh, add it to the ground venison mixture, and simmer for a further 5 minutes. Chop the coriander and stir in. Spoon the filling into the pumpkins, cover with aluminum foil and cook in the hot oven for approx. 20 minutes. Then remove the aluminum foil and bake for another 10 minutes.

In the meantime, toast the pine nuts. Mix the yogurt with the remaining pomegranate juice. Season with a little salt and pepper. Remove the pumpkins from the oven and decorate with the yogurt, pomegranate seeds, and pine nuts.


Ilka Dorn

Ilka Dorn lives with her family on an old farm on the Lower Rhine area and has been the owner of an advertising agency for more than 20 years. In her free time, the mother of two sons loves to cook for her family, friends and guests, with a particular fondness for preparing the venison of game hunted in her local hunting grounds. She discovered her passion for hunting more than 30 years ago. Her knowledge of wild herbs, mushrooms and all the other treasures of nature was taught by her grandmother and her mother at an early age.

For Ilka Dorn, hunting is both a privilege and a craft, which she carries out with great respect for nature and for the game. For her, hunting today represents the fairest and most justifiable way to obtain meat as food. When she is out hunting she relies on high-quality optics from Leica – whether hunting by day or night.

Products in use

Leica Geovid R 8×56

Leica Magnus 1.8-12×50 i

Leica Calonox View

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