MC - Tomato, chilli venison & roasted butternut wedges

Updated at: Thu, 17 Aug 2023 13:57:38 GMT

Step 1

Preheat the oven to 200C / fan 180C / gas mark 6.

Step 2

Peel the butternut squash and cut into medium-sized wedges. Place on a baking tray lined with parchment paper and drizzle with 1/2 tbsp oil; season with sea salt and black pepper. Cook in the oven for 25 mins.

Step 3

Meanwhile, finely chop the garlic and chilli (remove the seeds for reduced heat). Cut the red onion into quarters; dice 3 quarters and reserve 1 quarter for later. Cut the tomatoes in half.

Step 4

Heat a medium-sized pan with 1/2 tbsp oil on a medium heat. Add the garlic and diced onion, then cook for 5 mins until softened. Add the venison mince to the pan and fry on a high heat for 5-10 mins, until browned. Turn down the heat and add the dried oregano, passata, sundried tomato paste, half the chilli, half the balsamic vinegar and half the tomatoes. Season with sea salt and black pepper, then simmer for 10 mins, until the sauce has reduced.

Step 5

Meanwhile, make the salad. Thinly slice the remaining onion and add to a bowl with the rocket leaves, remaining tomatoes, balsamic vinegar and 1/2 tbsp olive oil. Mix together.

Step 6

Place the butternut squash wedges onto warm plates and top with the spicy venison mince. Garnish with the remaining chilli and serve with the dressed salad.

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