Spicy Vension Steaks on Butternut Squash Mash

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.

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6 Portions

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Prep: 10 minutes (plus 15 minutes marinating)
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.