Roast loin of venison with butternut squash, girolles and roast Treviso

servings4
60 minutes

Ingredients

  • 800g of loin of venison, cut into 4 equal pieces
  • 1 butternut squash, peeled, halved and deseeded
  • 200g of girolles, washed
  • 50ml of chicken stock
  • 1 treviso lettuce, cut into 12 leaves
  • 1 lemon
  • 1 tbsp of parsley, chopped
  • rock salt
  • pepper
  • butter
  • olive oil

Method

1
Cut the butternut squash into 12 thick, equal pieces, reserving the trimmings for the purée
  • 1 butternut squash, peeled, halved and deseeded
2
For the butternut squash purée, place the butternut trimmings in a pan and gently cook with a little butter, being careful not to let it colour. Once the squash is soft, transfer the contents of the pan to a blender and blitz until silky smooth
  • butter
3
Place a large pan over a medium heat and add a little oil and butter. Season the venison with salt and pepper and place in the pan. Colour on all sides for 4-5 minutes, turning the meat continuously. Take care not to overcook it, as the venison will dry out - aim for a nice pink finish
  • olive oil
  • rock salt
  • pepper
  • 800g of loin of venison, cut into 4 equal pieces
4
Once the meat is coloured on the outside but rare inside, leave to rest in a warm place - above an oven or under a cloth
5
Using the same pan, add a little oil and colour the chunks of butternut squash, then reduce the heat slightly and add the chicken stock. Cook until almost soft, then add the girolles and increase the heat
  • olive oil
  • 50ml of chicken stock
  • 200g of girolles, washed
6
Cook for a minute, tossing the pan 2 or 3 times. Add the treviso leaves and keep on the heat for a further minute until the leaves have become limp and wilted
  • 1 treviso lettuce, cut into 12 leaves
7
Add a squeeze of lemon, another knob of butter, the chopped parsley and salt and pepper
  • 1 lemon
  • 1 tbsp of parsley
  • rock salt
  • pepper
8
To serve, heat the butternut squash purée until warm and spoon around the plate. Arrange the butternut squash, treviso, girolles and venison onto plates, then finish with a small amount of the cooking juice and some rock salt. Serve immediately