Venison with butternut squash, Parmesan and truffle

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Venison with butternut squash, Parmesan and truffle

2 hours · Serves 4Richard Davies' autumnal dish is packed with flavours and colours of the season, including vibrant butternut squash and deeply rich venison

22 ingredients

Meat

• 4 Venison loins

Produce

• 2 Butternut squash
• 150 g Curly kale
• 2 Maris piper potatoes, large
• 4 pinches Rosemary
• 1 Rosemary
• 1 Shallot
• 1 sprig Thyme
• 1 Thyme
• 1 Truffle

Baking & Spices

• 1 Flour
• 8 Juniper berries
• 3 Pepper
• 4 Salt

Oils & Vinegars

• 1 Pomace oil

Bread & Baked Goods

• 80 g Panko breadcrumbs

Dairy

• 110 g Butter
• 1 knob Butter
• 60 ml Double cream
• 80 g Parmesan
• 50 g Parmesan, grated

Beer, Wine & Liquor

• 150 ml Red wine jus

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