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Category Archives: Butternut Squash

Venison Pot Roast with Butternut Squash

Ever since I tried butternut squash, I am slightly obsessed with it. I can’t seem to try it in enough ways or seem to get quite enough to satisfy my appetite for it! Probably my new most favorite vegetable, I am constantly looking for new recipes to incorporate it into.

This recipe happened a bit on accident, which sometimes in the cooking world, can be your greatest success. Genius seems to strike at the oddest times, with the most unpredictable of circumstances, and with the most unsuspecting items.

The gamey flavor of venison suits nicely with the extra celery and the unique flavor of butternut squash. I could see this recipe also doing nicely with the addition of parsnips, but I did not have them at the time.

  • 2 lbs venison pot roast
  • 6 carrots, cut into 3rds or 4ths
  • 2 cups sliced celery, including leaves
  • 1 large butternut squash, cut into chunks
  • 4 onions, quartered
  • 1 cup flour
  • Italian seasoning
  • Garlic salt
  • Onion salt
  • Black pepper
  • Steak Seasoning

Coat roast with steak seasoning, and sear in a frying pan, making sure every part of the roast is seared. Toss chopped vegetables in bowl with the cup of flour, garlic salt, onion salt, and Italian seasoning. Place the roast, and vegetables in a Crockpot slow-cooker. Cook on high for 4-6 hours or on low for 6-8 hours.

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Posted by on December 10, 2011 in Butternut Squash, Meat, Onions, Vegetable, Venison

 

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Russet Potatoes and Winter Vegetables with Venison Steaks

Living in the Chicago area has awaked my interests to the world of food. Not just food I’m used to, but all foods from all nationalities and ethnicities. I love the diversity that is here! Now, I am interested in those “other” items in the store, whereas I probably hardly noticed them, and in many places they probably weren’t available. Before you assume I’ve gone and found some extremely *unheard of* vegetable, think again, you have heard of both of these, but I’ve never cooked with them until recently. Parsnips and Butternut Squash. I fell in love, head over heels, with Butternut squash in the last recipe I used it in. I eye it temptingly as I pass it by in the aisles.

Today when I was in the store, I passed by a whole aisle of root vegetables. The turnips looked great, so did the parsnips. I looked across the way and eyed some butternut squash that also looked very lovely. I will do something with the turnips another day, but I so enjoyed using the Parsnips and Butternut squash in this recipe.

I originally was going to use white onions in this dish, but lacked the right amount, and had enough purple onion, and realized how much more beautiful it would look with that instead. Tom loved this dish. He couldn’t quit raving about the quick little sauce I put together for it.

I was not expecting to like this dish as much as I did. I thought it would be good… but I wasn’t anticipating the explosion of flavors and the warm embrace of the butternut squash, potatoe, parsnip, and onion mixture. A beautiful combination I would recommend for the winter especially.

  • 6 or 7 large Russet potatoes
  • 4 large parsnips
  • 1 large butternut squash
  • 1 large purple onion
  • 6 venison steaks (can be subsituted with beef steaks)
  • parsley
  • Olive Oil
  • salt
  • pepper
  • Rosemary
  • Thyme
  • Oregano
  • Celery Stalk
  • Cayenne Pepper

Preheat over to 450 degrees F. Wash and chop Russet potatoes, leaving skin on. Peel and chop the butternut squash, onion,  and parsnips, making sure to leave in large chunks. Toss with a generous amount of olive oil, salt, pepper, rosemary, thyme, and oregano. Add more salt than seems necessary, as the vegetables and potatoes will all soak it up. Place into the oven for 20 minutes covered in foil, check for partial doneness. If at least half way cooked, uncover until cooked thoroughly. If not, recover and cook for 10 minutes more. Using a flat spatula, gently turn the mixture, letting each piece have a chance to brown and crisp slightly. When dish is cooked through, potatoes are soft, remove, add chopped parsley. Set aside.

Pat dry venison steaks or beef steaks. Pierce with a fork multiple times, and massage in your favorite spice for either meat. (I used “Chicago Steak” from Weber Grilling Options. I would recommend anything with a high pepper content to highlight the venison.) In a heated frying pan, sear venison steaks, watching carefully to not let meat overcook.

In food processor, add a handful of parsley, celery stalk, 1/3 cup of Olive Oil, 1/3 raw parsnip, sliced, Cayenne pepper and Italian seasoning. Blend, adding salt and pepper to taste. Use to accompany the meat. Enjoy!

 

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