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
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.
- 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
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