Name: Venison and Butternut Squash Stew
Total time: 1 h
Yield: 6
Ingredients: 4tbsp oil; 700g | 1½ lb casserole venison, cubed; 1tsp allspice; 300ml | 10 fl oz red wine; 4 bay leaves; 100g | 1 stick butter; 4 large shallots, sliced; 3 carrots, sliced; 2tbsp plain flour; 1 butternut squash, deseeded and chopped, but not peeled; zest and juice of 1 orange; 500ml | 18 fl oz beef stock; 100g | 4 oz fresh breadcrumbs; 4tbsp chopped flat-leaf parsley

VMG Recipes