Venison and Butternut Squash Stew Recipe

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serves:

6

Skill:

easy

Total Time:

03:30
plus overnight marinating

Prep:

00:30
plus overnight marinating

Cooking:

03:00

Nutrition per portion

RDA
Calories 458 kCal 23%
Fat 23g 33%
  -  Saturates 9g 45%

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.

HOW TO MAKE VENISON AND BUTTERNUT SQUASH STEW

Ingredients

  • 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

Method

  • 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.

  • 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.

  • 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.

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