Venison steak and butternut

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Tarte en fleur

Venison steak and butternut

Preparation 30 minutes
Service 4 people
Difficulty 6/10


  • 4 venison steaks
  • 1 butternut squash
  • 3 knobs butter
  • 2 tbsp fresh cream
  • Olive oil
  • 500g mixed mushrooms
  • Some sprigs of chervil
  • Salt and pepper


  1. Preheat the oven to 180 C/350 F/gas 4 and boil a large pan of water.
  2. Peel and halve the butternut and remove the seeds.
  3. Cut one half into 1.5cm/½in slices and the other half into large dice.
  4. Place the butternut slices on a baking tray, drizzle with olive oil, season with salt and pepper and bake for 40 mins.
  5. Boil the diced butternut for 30 mins, drain and mash with butter, fresh cream, salt and pepper.
  6. Melt a knob of butter in a frying pan, add the mushrooms and fry gently for about 15 mins. Season with salt and pepper.
  7. Turn the oven up to 200 C/400 F/gas 6. In a hot frying pan, sear the venison steaks in butter for 2 mins on each side. Put in the oven for 4 mins.
  8. Warm 4 plates, put a slice of butternut in each one and place a venison steak on top. Add a scoop of butternut mash and some mushrooms. Drizzle with olive oil, season with a twist of freshly ground black pepper, decorate with a sprig of chervil and serve.