Pan-roasted venison with spiced butternut squash and braised chard from Homegrown: Cooking from My New England Roots (page 301) by Matt Jennings

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Notes about this recipe

  • Dannausc on April 18, 2021

    I used pork loin in place of the venison. Makes 8 hearty meals. Both my wife and I liked it.

  • mharriman on January 30, 2021

    Flavors in this three piece entree were delicious together; parts of the whole need tweaking, however. I didn’t have Berbere spice blend so I made it from scratch. I ended up using a fraction of what was called for because it’s very hot and spicy, too much heat for my palate. The little I used made for a tasty rub on the squash. Will repeat.The directions for roasting the squash were spot on. The braising paste for the chard was also delightful. Unfortunately, my chard was wilted within two minutes, and ready to serve-not in 15 as recipe states. The photo of the chard (P.303) isn’t of chard ribbons and cannot possibly be for 15 minutes of braising. I would make this again by leaving this part of the entree to the very last two minutes. For the venison, the crushed peppercorns, star anise, juniper berry rub enhanced the meat nicely. I had individual loin steaks, so I modified the directions- pan roasted 6 mins per side. This recipe has many parts & requires planning, lots of time.

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