Spicy Venison Steaks on Butternut Squash Mash
Succulent venison steaks, infused with a spicy marinade of chilli oil, garlic, and zesty orange, pair beautifully with creamy butternut squash mash laced with sage and parmesan. This dish elevates a simple meal into something special, perfect for cosy dinners or impressing guests with its bold flavours and elegant presentation. The venison's rich, gamey taste shines without overwhelming, offering a tender bite that feels like a treat from the wild—just remember, overcooking turns luxury into leather, a culinary cautionary tale!
The mash provides a velvety contrast, its sweet earthiness balancing the steak's heat, while a fresh salad of watercress, spinach, and rocket adds a peppery crunch. Grilling or barbecuing the venison locks in juices for that aspirational, restaurant-worthy finish, leaving you with a satisfying warmth and a smile.
Cook: venison 5-8 minutes, mash 10-30 minutes (according to cooking method)
Ingredients
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
Method
- 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
Recipe
