Roast loin of venison with butternut squash, girolles and roast Treviso
by Andy McLeish
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Ingredients
Fresh Meat
800g of loin of venison, cut into 4 equal pieces
Fruit & Vegetables
1 butternut squash, peeled, halved and deseeded
200g of girolles, washed
1 lemon
Store Cupboard
50ml of chicken stock
rock salt
pepper
Salad & Fresh Herbs
1 treviso lettuce, cut into 12 leaves
1 tbsp of parsley, chopped
Dairy
butter
Oils & Vinegars
olive oil