Venison with butternut squash, Parmesan and truffle

Richard Davies' venison recipe is laced with some sophisticated touches – from crispy shallot rings to an indulgent truffle mash. The dish is finished with diced and puréed butternut squash and the Parmesan crust adds interest and texture. This is a hearty and impressive main to serve on a chilly day.

First published in 2015





Parmesan crust

  • 80g of Parmesan, finely grated
  • 80g of Panko breadcrumbs (1)
  • 20g of butter

Butternut purée

Roast butternut squash

Shallot rings


Truffle mash

To serve


  • Deep fat fryer
  • Blender
  • Vac pac maker
  • Vac-pac bags
  • Sous vide equipment


Preheat the water bath to 57°C
Trim any excess fat and sinew from the venison loins and vac pac individually with pomace oil, a pinch of rosemary and 2 crushed juniper berries. Cook in the water bath for 45 minutes, then drain, pat dry, season and set aside until ready to finish
For the butternut purée, peel and dice the butternut and sweat down in foaming butter with a sprig of thyme, salt and pepper. Once soft, add 50g of grated fresh Parmesan and allow to melt, then add the cream and reduce by half. Blend until smooth, using a little more cream if necessary, then pass through fine chinois
For the diced and roasted butternut squash, peel the vegetable and dice into 1 1/2cm chunks. Vac pac with butter, thyme and rosemary and cook at 87°C for approximately 30 minutes. Drain and leave to dry, then season and sauté until golden
Preheat the grill to a medium-high setting
Scatter the grated Parmesan evenly onto a lined baking tray. Place under the grill until the cheese melts and turns slightly golden. Remove, allow to cool, then chop and crumble into a coarse, crumb-like texture
Place a saucepan over a medium-high heat and add the butter. Once it begins to foam, add the breadcrumbs and stir to coat in the butter. Continue to cook and toast off the breadcrumbs until golden brown and crispy. Remove from the pan, allow to cool and combine with the chopped crispy Parmesan. Set aside until required
  • 80g of Panko breadcrumbs (1)
  • 20g of butter
To prepare the kale, remove the stalks and wash the leaves thoroughly. Blanch in seasoned water until cooked, then refresh in iced water. Add to a pan with a little butter, salt and pepper and heat through once ready to serve
For the shallot rings, peel the shallots and slice into fine rings. Dredge each ring in flour and fry at 150°C until golden
For the truffle mash, peel and dice the potato into evenly-sized chunks. Add to a pan with enough seasoned cold water to cover and bring to the boil. Once boiling, turn down to a simmer and cook until soft. Drain, return to the pan and mash until smooth
Add 40g butter and a splash of milk or cream if necessary. Add the grated truffle and adjust the seasoning
Before serving, place a pan over a medium-high heat and add a small dash of oil. Once the oil is hot, sear the venison on all sides, then remove and roll in the Parmesan crumb until evenly coated. Slice each portion in half and keep warm
In the middle of each plate, arrange a neat mound of the truffle mash. Alternate the diced butternut and butternut purée around the mash, then top the mash with some kale
Place the loin slices on top of the kale and finish with the shallot rings and red wine jus. Serve immediately
First published in 2015

Richard Davies’ celebrated career in gastronomy was set in motion by a frank chat with his headmaster at the age of fifteen.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more