• Feel Good
  • 25th Nov 2021
  • 0
  • 2 minutes

Mid-week meal: Venison and butternut squash stew

Comfort food at its finest.

Serves: 6+


  • 2 tbsp oil
  • 650 to 700g casserole venison, cubed
  • 1 tsp allspice
  • 300ml red wine
  • 4 bay leaves
  • 2 tbsp oil
  • Large knob butter
  • 4 large shallots, sliced
  • 3 carrots, sliced
  • 2 tbsp flour
  • 1 butternut squash, deseeded and chopped but not peeled
  • Zest and juice 1 orange
  • 500ml beef stock
  • 50g butter
  • 100g fresh breadcrumbs
  • 4 tbsp 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 mix 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.

Recipe credit: Woman & Home

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Laura Kingston
Founder and Editor

Laura is the Founder and Editor of High Life North. She had the idea to set up an exclusively digital women’s magazine after feeling there was a gap in the market in the North East. With over 10 years of experience in marketing and PR, Laura had a very clear…


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