Venison Recipe
squash, swiss chard, barbaresco | st.-émilion | cherry
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation
- 1
Prepare the Squash
Preheat the oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, and slice into 1-inch cubes. Toss with olive oil, salt, and pepper, then spread on a baking sheet.
- 2
Roast the Squash
Roast the squash in the preheated oven for about 25-30 minutes or until tender and caramelized, turning halfway through.
- 3
Sauté the Swiss Chard
While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the Swiss chard and cook until wilted, about 5-7 minutes. Season with salt and pepper.
- 4
Cook the Venison
In a separate skillet, heat the remaining tablespoon of olive oil over high heat. Season the venison steaks with salt, pepper, and thyme. Sear the steaks for 3-4 minutes on each side for medium-rare, adjusting time based on thickness.
- 5
Make the Cherry Sauce
In the same skillet used for the venison, add the cherry tomatoes and Barbaresco wine. Cook for about 5 minutes, allowing the sauce to reduce and the flavors to meld.
Serving
- 6
To serve, place a portion of roasted squash on each plate, top with wilted Swiss chard, and lay the seared venison steaks over the top. Drizzle the cherry sauce over the venison and garnish with fresh thyme.
