Venison and Butternut Squash Stew

A comforting stew that combines the delicious flavours of venison and butternut squash for a hearty winter dish

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  • Serves 6

  • Prep time 30 mins

    plus overnight marinating
  • Cooking time 3 hrs

  • Total time 3 hrs 30 mins

    plus overnight marinating
  • Skill level Easy

  • Calories 458 per serving


  • 2tbsp oil
  • 650 to 700g (1lb 7oz to 1lb 9oz) casserole venison, cubed
  • 1tsp allspice
  • 300ml (½pt) red wine
  • 4 bay leaves
  • 2tbsp oil
  • large knob butter
  • 4 large shallots, sliced
  • 3 carrots, sliced
  • 2tbsp flour
  • 1 butternut squash, deseeded and chopped but not peeled
  • zest and juice 1 orange
  • 500ml (18fl oz) beef stock
  • 50g (2oz) butter
  • 100g (4oz) fresh breadcrumbs
  • 4tbsp flat-leaf parsley


This venison and butternut squash casserole recipe is a great one to choose if you fancy a bit of a treat for supper.

The tender game meat and butternut squash really compliment each other, while red wine, shallots and carrots really bring this recipe together to be a hearty winter meal. Try this butternut squash recipe if you've got lots of the veg leftover and you'll absolutely love it.


  1. Heat the oil in a large sauté pan then brown the venison in batches. Put into a lidded container or Ziploc bag, add the allspice, red wine and bay leaves and leave to marinate in the fridge overnight.

  2. Next day, heat the oil and butter in a large pan then add the shallots and carrots. Cook for a few minutes, stirring, then add the flour and stir well, letting it cook for a few minutes. Add the venison, marinade, squash, orange zest and juice, and beef stock. Bring to the boil, then simmer very gently for 2 to 2½ hours until the venison is meltingly tender.

  3. For crispy breadcrumbs, melt the butter in a frying pan. Add the crumbs and stir well for about 5 minutes, until browned. Remove from the heat, add a pinch of Maldon salt and the parsley. Scatter over the casserole. Serve with brown basmati rice or creamy mash.