• Combine all of the adobo ingredients (except the venison) into a blender or food processor and puree until smooth. Pour over the venison and let marinate for 2 to 8 hours.

For the squash

• Place the squash, salt and sugar in a pot with just enough water to cover. Bring to a boil, reduce to a simmer and cook until just fork tender (about 15 minutes). Puree the squash and set aside to cool.

For the venison

• Remove the venison from the adobo (do not discard the adobo). Dry the venison off as best as you can with paper towels. Heat a pot over medium-high heat, add the venison, and brown on all sides. Lower the heat to medium-low, and add the reserved adobo to the pot of venison. Simmer for around 2 to 3 hours or until the meat is tender. Shred the meat and let it rest in the adobo.

For the masa

• Place the cornflour in a large bowl. Add the lard and knead until it is a smooth dough. Add the broth one cup at a time, kneading with each addition of stock. Add the pumpkin puree, salt, and sugar and knead until smooth. Cover the bowl with plastic wrap and let rest for a few minutes before assembling the tamales.

Assembling the tamales

• Starting with about an 8" x 6" wrapper (banana leaf or corn husk). Place about 1/3 cup of the masa mixture in the center of the wrapper. Spread the masa out into about a 3"x5" rectangle. Place a good pinch of the venison down the center of this masa mixture. Carefully fold the masa/wrap around the venison into a "burrito Shape". Fold each open end of the wrapper towards the center of the tamale and secure each end with the butcher's twine.

Cooking the tamales

• With your steamer ready to go, nestle the tamales vertically alongside one another in the steamer basket. Cover and cook gently for 1 to 1.5 hours. If you're worried about overcooking them, check them around 45 minutes into the cooking process. If the wrapper peels away clean, you are good to go. Serve with the warm reserved adobo and venison mixture on top.