Venison Recipe with Squash Puree and Beetroot Granola by Marcus Wareing

Marcus Wareing At Home

This venison recipe is a simplified version of one of my very popular restaurant dishes. The rich sauce, tender venison and sweet squash are perfectly paired with crunchy, nutty granola. This is perfect comfort food, made into an impressive dish for entertaining.

Serves 6

Ingredients:

4 tbsp vegetable oil
2 celery stalks, quartered
1 leek, white part only, quartered
1 carrot, quartered
2 bay leaves
2 star anise
10 juniper berries
4 cloves
200ml port
200ml red wine
2 tbsp red wine vinegar
2 tbsp black treacle
500ml veal or beef stock
500ml chicken stock
6 loin of venison portions
Sea salt and freshly ground black pepper

Granola
100g oats
20g pumpkin seeds
25g sunflower seeds
50g pecan nuts, chopped
50g dried cranberries, roughly chopped
100g cooked beetroot
100g honey
2 tsp thyme leaves

Purée
1 tbsp vegetable oil
1 medium-large butternut squash, cut into 3cm thick pieces
4 sprigs of rosemary
50g butter

Method:

1. Heat a large ovenproof casserole over high heat and add half the oil, the celery, leek and carrot to the pan and lightly brown.
2. Stir in the bay leaves and spices, then pour in the port, red wine and vinegar. Bring to the boil and reduce the liquid by about a third.
3. Add the treacle and stocks. Return to the boil, then reduce the liquid to a thick, syrupy consistency. Strain through a sieve, season with salt and pepper and keep hot.
4. Preheat the oven to 160°C/140°C fan/gas 3.
5. For the beetroot granola put the oats, seeds, pecan nuts and cranberries in a mixing bowl and stir together.
6. Put the beetroot, honey and thyme in a blender and blitz to a smooth puree.
7. Mix into the dried oat mixture and tip onto a non-stick baking sheet.
8. Bake in the oven for 20–30 minutes until golden and crisp, turning on the tray a few times to ensure it cooks evenly.
9. Remove and leave to cool.
10. To make the squash puree, heat the oil in a roasting tray over medium heat, add the squash and fry until slightly coloured.
11. Season with salt and pepper and add the rosemary. Place in the oven for about 30 minutes, until the squash is tender.
12. Melt the butter in a small saucepan over medium heat. Increase the heat and allow the butter to become a nutty brown in colour.
13. Transfer the soft squash to a blender, add the browned butter and blitz until smooth. Season and keep hot.
14. Heat the remaining oil in a non-stick pan over high heat.
15. Season the venison and brown in the pan on all sides. Finish off in the oven for 10 minutes. 16. Rest for 5 minutes, then slice. Serve the squash puree with the venison on top and the beetroot granola and reduced sauce.

Venison recipe

RECIPE BY MARCUS WAREING FROM MARCUS AT HOME

Marcus wareing Marcus Wareing is one of the most respected and acclaimed chefs in Britain today. Owning three restaurants, two being two Michelin-starred Marcus has a long list of awards, including Restaurateur of the Year and Young Chef of the Year. Marcus is also a judge on of MasterChef: The Professionals, where he can showcase his tips and tricks to contestants and viewers. Marcus at Home focuses on great flavours and his recipes will become favorites in you home. It contains food you can make in a rush or when you want to create a showstopping meal.

Marcus Wareing Marcus Wareing

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