Spicy Venison Steaks on Butternut Squash Mash

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.

6 Portions
Prep: 10 minutes (plus 15 minutes marinating)
Cook: venison 5-8 minutes, mash 10-30 minutes (according to cooking method)


Venison Steaks and Marinade

  • 6x175-200g Venison fillet steaks
  • 1 tsp Chinese chilli oil or a similar chilli oil
  • 2 garlic cloves, crushed
  • zest and juice of 1/4 of an orange
  • 3 tbsp olive oil
  • maldon salt and freshly ground black pepper

Butternut Squash Mash with Sage and Parmesan:

  • 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

To Serve

  • salad of watercress, baby spinach leaves and rocket


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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