For the pumpkin vegetables, peel and finely dice the onion. Peel and finely chop the garlic. Pluck oregano and finely chop. Quarter and core the pumpkin and cut into 1 cm cubes.

Heat 2 tablespoons of oil in a saucepan, sauté pumpkin cubes, onions, garlic and mustard seeds. Deglaze with vegetable stock and cook covered for 10 minutes. After 5 minutes add the dried Montmorency sour cherries. Season with salt, pepper and lemon juice.

Season the saddle of venison with salt, allspice and pepper. Heat 2 tablespoons of oil in a pan and fry the saddle of venison over medium heat. Add rosemary and cook in a hot oven for 12 minutes at 170 degrees.

Take the saddle of venison out of the oven and wrap it in aluminum foil and let it rest for 5 minutes. Pour cherry juice into the meat stock and pour it into a saucepan. Gradually beat in the cold butter cubes with a whisk. Season with salt, pepper and nutmeg.

Slice the saddle of venison and serve with the vegetables and sauce. Noodles go well with it.