Recipes from Stefan Lenz

Kitzbuehel deer / seed oil / Hokkaido pumpkin


600g venison, flows

Spice mixture of allspice, pepper, juniper and star anise

nut butters



Season the venison with the spice mixture and salt Maldon seasoning, sear in the pan and place in the oven for 7-10 minutes at 160 degrees, depending on the thickness of the back strand. Then let rest for 10 minutes. Roast with thyme and shallots before serving in nut butter.

Potato Seed Oil Bags:


100ml of seed oil

10g Glice

Heat the oil with the Glice to 60 degrees and then it should be sprayable.


100g potato cooked and steamed

100g grippy flour

Make a smooth dough from the potato and the flour. Roll out with the pasta machine. Make small ravioli with the Glicefülle.

Cook in slightly salted water. Sauté before serving in a butter and refine with roasted and chopped pumpkin seeds.

Seed oil cream:

100g pumpkin seeds

20ml of seed oil

30l rear

pinch of salt

Roast the pumpkin seeds and then mix with the kernel oil and the base, then fill the paste in the Pacojet and let it through several times. After the last pass heat and sweep through a microsieve.

Hokkaido pumpkin cubes:

Cut four nice cubes with star anise, ginger, nut butter, honey and chilli and cook at 86 degrees about 16 minutes Sou Vide.

Insert Fund:

100ml of water

40ml champagne vinegar

pinch of salt

25g sugar

Fennel seeds, coriander, allspice, peppercorns, bay leaves / use only very little!

Pickled Pumpkin:

Cut the pumpkin lengthwise into strips and cover with an inlay stock and leave for 2 days.

Stefan Lenz