Venison meat is succulent and rich in flavour but not over powering. A good Venison
fillet steak makes a delicious meal on any occasion. Make sure you don't over cook the
venison or you will end up with a tough and far less tasty meal.
1 large (1kg) or 2 small (450g) butternut squash, sliced in half and seeds
removed with a spoon
3 tbsp extra virgin olive oil
2 tsp shredded sage leaves
2 tbsp grated parmesan
maldon salt and freshly ground black pepper
salad of watercress, baby spinach leaves and rocket
To Marinate Venison: Place all the marinade ingredients in a bowl
and combine well. Coat the venison steaks in the marinade, cover and refrigerate for
at least15 minutes before cooking.
To Cook the Venison: Remove the steaks form the refrigerator. Heat
a grill pan over a high heat and when hot place the steaks on and cook for 3-6
minutes on either side dependent on how well done you like your meat or pan fry in a
hot pan. Remove the steaks and keep warm while they rest for 5-8 minutes.
Butternut Squash Mash: To microwave the butternut squash, cover the
halves with microwave proof cling film and cook in the microwave for 8 minutes on a
high heat until the flesh is tender (the time will vary according to the wattage of
your microwave. Alternatively place in the top half a of a steamer, cover and cook
over a high heat for 20-30 minutes until tender (if you are in a hurry peel and chop
into pieces before steaming for 12-15 minutes.
While the butternut squash is still hot scoop the flesh out from the skin and
place in a bowl. Add the remaining ingredients and mash with the back of a fork or a
potato masher until you have a smooth mash. Keep warm until ready to serve or reheat
in the microwave or in a large saucepan.
To Serve: Serve the venison on a bed of butternut squash and
accompanied with a salad of watercress, baby spinach leaves and rocket drizzled with
a little olive oil.
The venison steaks are excellent cooked on the barbecue