Venison with chocolate sauce and butternut squash mash

Preparation method

1. Pre-heat the oven to 220C/425F/Gas 7.

2. Place the squash wedges onto a roasting tray, drizzle with oil and add the garlic cloves. Scatter the thyme and rosemary leaves on top and roast in the oven for 15-20 minutes, or until the squash is cooked through and soft.

3. Meanwhile, for the venison, heat a little oil in a non-stick frying pan and cook the venison to your liking. For medium-rare this will take approximately 5-6 minutes on each side. Once cooked, allow to rest on a warm plate for a few minutes.

4. Add a splash of beef stock to the pan in which the venison was cooked and bring to the simmer. Stir in the melted chocolate and red wine, and simmer gently for a few minutes, whisking occasionally.

5. For the spinach, heat a drizzle of oil in a pan and sauté the spinach with the garlic, lemon juice and salt and freshly ground black pepper, until the spinach has wilted.

6. Remove the squash from the oven, scoop out the flesh, season with salt and freshly ground black pepper and mash gently. Place a chefs' ring onto a serving plate. Spoon the butternut squash mixture into the ring and press down. Carefully remove the ring.

7. Serve the venison and sautéed spinach alongside the squash and drizzle the chocolate sauce over.

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 1