The Big Glut Recipe – March

Pan fried venison with Parmesan butternut squash and sweet potato

March is the last month for seasonal leeks, celeriac, rabbit, parsnips and in come spring onions, radishes and wild salmon. How about something for two that feels a little indulgent and is perfectly complemented with a good red wine?

Ingredients:

• 200g/7oz butternut squash diced
• 200g/7oz sweet potato diced
• 15g/½oz grated Parmesan cheese
• 1 tbsp olive oil
• 2 venison steaks
• 100ml/4 fl oz beef stock
• 1tsp redcurrant jelly
• 300g/11oz baby spinach
• Optional 2 x portions French fries (frozen/oven cooked for ease)

If you’re using frozen French fries they will need about 20 minutes in the oven, about the time it takes to cook the rest. 

You can be cooking the venison steaks while the squash and potato are bubbling away. Cover the diced squash and sweet potato with water in a small pan and bring to the boil, cooking until tender in about 8 to 10 minutes. 

Drain in a colander when ready and return to the pan. Mash with the Parmesan and season with black pepper. Season the venison steaks, heat the olive oil in a frying pan over a medium – high heat and pan fry the steaks for 4-5 minutes until they are medium rare. Remove from the pan and let them rest for 5 minutes. 

Pour the beef stock into the pan, let it bubble and reduce by half as you scrape up the juices. 

Add the redcurrant jelly and stir. 

Drop the spinach into a pan of boiling water and let it wilt – not too long. Pour into a colander and squeeze out the water. Slice the venison and serve accompanied by the mash, spinach, (fries) and pour over the sauce. You should have opened the red wine by now, if only to let it breath.