Mid-week meal: Venison and butternut squash stew

Comfort food at its finest.

Serves: 6+

Ingredients 

• 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

Method

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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