Pan-fried venison with squash and sweet potato

Pan-fried venison with squash and sweet potato
  • Serves icon Serves 2
  • Time icon Ready in 20 min

A quick and easy venison supper that’s packed with seasonal ingredients. Increase the quantities to serve at a dinner party.

Ingredients

  • 350g pack ready-diced butternut squash and sweet potato
  • 15g grated Parmesan or Grana Padano
  • 1 tbsp olive oil
  • 2 venison steaks
  • 100ml beef stock (made with ½ stock cube)
  • 1 tsp redcurrant jelly
  • 300g young spinach
  • A handful of vegetable crisps, to serve

Method

  1. Bring a small pan of salted water to the boil and cook the butternut squash and sweet potato for 8 minutes, until tender. Drain and mash with
  2. grated Parmesan or Grana Padano and a grinding of black pepper.
  3. Meanwhile, heat 1 tbsp olive oil in a frying pan over a medium-high heat. Season the venison steaks and pan-fry for 4-5 minutes each side, until medium-rare. Remove and rest for
  4. 5 minutes
  5. Pour 100ml beef stock (made with ½ stock cube) into the pan and bubble, scraping the meaty juices off the bottom of the pan, until reduced by half, then stir in 1 tsp redcurrant jelly.
  6. Pour boiling water over the spinach until wilted. Drain and squeeze out any excess water.
  7. Slice the venison and serve with the sauce, mashed squash and sweet potato, wilted spinach and a handful of vegetable crisps on the side.

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