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.
- 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
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.