Roasted Venison and Shallots with Mustard and Butternut Squash Mash and Port Sauce

Roasted venison loin served with creamy mustard butternut squash mash, roasted shallots, and a rich balsamic port wine reduction.

Main Course High Protein Venison Butternut Squash Port Sauce

Estimated Nutrition

Calories

1184.6

kcal / serving

1184.6 kcal total

Carbs

48.2g

per serving

48.2 g total

Fat

66.8g

per serving

66.8 g total

Protein

62.4g

per serving

62.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

piece

Dairy

Knob of butter

Liquids

One miniature bottle

110

Red Wine

Meat

200

Venison Loin Steak

NutsSeeds

sprig

Rosemary

Fresh

pinch

Salt

To taste

pinch

Black Pepper

To taste

OilsFats

Vegetable Oil

Olive Oil

Vegetables

piece

Shallots

Whole

Butternut Squash

Peeled and chopped

200

Butternut Squash

Peeled, chopped and par-boiled

Mangetout

Shredded and blanched

Method

Preheat the oven to 220°C.

Heat vegetable oil in an ovenproof frying pan and brown the seasoned venison on all sides.

Transfer the pan to the oven and roast the venison loin for 15 minutes.

Heat butter and olive oil in a second frying pan and add shallots, squash, and rosemary.

Roast the vegetable mixture in the oven for 15 minutes until tender.

Blend par-boiled squash, mustard, and cream in a processor to create a smooth purée.

Boil the port, red wine, stock cube, and vinegar in a pan, then simmer until thickened.

Plate the mash and top with vegetables, blanched mangetout, venison, and sauce.