Venison with pumpkin mash and cavolo nero
Make the most of venison in season. Hearty venison and pumkin mash with cavolo nero is the perfect recipe for an autumn dinner with friends.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Dutch oven
- Fine-mesh sieve
- Oven
- Stove
- Pot
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Peeler
- Colander
- Spoon
- Fork
- Serving platter
Ingredients
- 1kg venison shoulder, bone removed (ask your butcher to do this)
- 2 tbsp rapeseed oil
- 1 onion, roughly chopped
- 1 carrot, roughly chopped
- 1 celery stick, roughly chopped
- 1 bay leaf
- 1 star anise
- 1 tsp juniper berries
- 1 litre beef stock
- 500ml good red wine
- 1kg pumpkin
- 75g unsalted butter
- 3 thyme sprigs
- 50ml double cream
- 400g cavolo nero
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