Healthy Food

Venison steaks with roasted squash recipe


Free-range venison is rich in flavour and nutrients, while being lean and without artificial additives.

We’ve served the steaks with roasted butternut squash and salsa verde. These bright additions will add some gorgeous colour to your plate.

Finding game for your venison recipe

If possible, reach out to local farmers or shoots in your area. Not only does it keep it local, it may also prove to be a handy way to buy inexpensive surplus meat.

This might not be an option, so if in doubt, buy from

More autumnal meal ideas

Wellbeing Wisdom

Wild game tends to be leaner than other meats as the animals are free to roam around and are very active, contribuing to the lower fat content.


  • Butternut squash, halved and seeds scooped out
  • 1.5 tbsp olive oil
  • 1 red onion, peeled and in wedges
  • 200g cherry tomatoes
  • 4 x 125g venison steaks
  • 10g unsalted butter

For the salsa verde

  • Large handful (10g) of flat-leaf parsley, finely chopped
  • Small handful (5g) of basil leaves, finely chopped
  • Small handful (5g) of mint leaves, finely chopped
  • 1 tsp capers, finely chopped
  • 1/2 garlic clove, finely grated
  • 3 tbsp olive oil
  • 1/2 tbsp red wine vinegar
  • Sea salt and black pepper


  1. Preheat the oven to 220°C/430°F/gas mark 7. Cut the squash into wedges and toss with a tablespoon of olive oil. Arrange in a single layer on a parchment-lined baking sheet, season and roast for 20 minutes. Take the tray out of the oven. Turn the squash and add the onions and tomatoes, coating in the oil. Roast for another 20 minutes.
  2. Meanwhile, make the salsa verde. Place the herbs, capers and garlic in a mixing bowl. Stir in the oil and vinegar and season with black pepper (and a pinch of salt if needed). Set aside.
  3. Heat the remaining half tablespoon of oil in a heavy-based frying pan on a medium-high heat. Season the steaks, then add the butter and steaks to the pan. Thinner steaks will need two to three minutes on each side, thicker steaks just under five minutes (sear the edges for a minute too if they look a little pink). Allow to rest for five minutes on a board, then slice and serve with the roasted vegetables and salsa verde.