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1
Preheat the oven to 350 degrees F. Grease a 2 quart glass rectangular pan with 1 tablespoon of the butter.
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2
Heat a large saute pan over medium-high heat.
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3
Add the foie gras and saute quickly for 1 minute.
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4
Remove and drain on paper towels.
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5
Set aside.
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6
Add the onions.
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7
Season with salt, cayenne and black pepper.
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8
Cook, stirring, until the onions are soft, about 4 minutes.
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9
Add the pumpkin and garlic and saute for 2 minutes.
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10
Remove from the heat and cool.
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11
In a large mixing bowl, whisk the eggs until smooth.
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12
Add the cream.
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13
Season with salt, cayenne, pepper, hot pepper sauce, and Worcestershire sauce.
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14
Whisk the mixture until blender.
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15
Add the pumpkin mixture, reserved foie gras and bread crumbs and mix well.
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16
Pour the mixture into the prepared pan.
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17
Sprinkle the top with the cheese.
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18
Bake until the pudding is golden brown and bubble, about 55 minutes.
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19
Remove from the oven and allow to cool for 5 minutes before serving.
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20
To serve, spoon the pudding in the center of each serving plate.
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21
Arrange a few slices of the venison around the pudding.
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22
Spoon the Berry Reduction around the pudding.
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23
Garnish with the sweet potato nests and parsley.
