Ground Venison with Butternut Squash and Fig Sauce2015-09-12
- Servings: 4
- Prep Time: 20m
- Cook Time: 50m
- Ready In: 1:10 h
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This is a family favorite in our household and is a wholesome and nutritious meal! The broth based fig sauce pairs very well with the ground venison and butternut squash. When figs are out of season we simply leave out the fresh figs and fig sauce, however it is not nearly as good! You may want to add some beef broth to your ground venison mixture if you are skipping the fig sauce to prevent the meal from being too dry.
Let us know what you think of this ground venison with butternut squash recipe. Feel free to substitute the sweet peas for another vegetable or perhaps add other vegetables in addition to the peas.
- 1 lb. Ground Venison
- 1.5 lbs. Butternut Squash, Cubed
- 2 Clove Garlic, Minced
- 2 Cups Sweet Peas
- 4 Tbsp. Butter, Melted
- 1/2 Cup Onion, Chopped
- 9-12 Figs, No Stems
- 2 Tbsp. Cognac
- 1 1/2 Cups Beef Broth
- 2 Tbsp. Olive Oil
Preheat Oven To 425 Degrees F (220 C)
Cube your butternut squash and place in a baking dish. Season with squash salt and pepper. Next, evenly pour 4 tbsp. of melted butter on top of your squash and toss or stir to coat. Bake for approximately 45 minutes, or until the butternut squash is tender.
While the squash is baking, brown your ground venison in your olive oil. We recommend a medium skillet on medium heat. Once browned, add 1 clove of minced garlic, 2 cups sweet peas, and your 1/2 cup of chopped onion. Cook for approx. 5 more minutes or until onion is slightly transparent and softer to the touch.
Meanwhile, you can begin making your fig sauce. Put your beef broth and fresh figs in a saucepan and bring to a boil. Simmer covered for about 10 more minutes. Next, remove the figs and chop. Now return the figs to the saucepan.
In a separate skillet, add your remaining clove of minced garlic and cook over moderate heat for 30-60 seconds. Now add your cognac and continue to cook for another minute. You may now add your fig and broth mixture from your other saucepan and simmer over moderate heat. Cook until the sauce begins to thicken (3-5 minutes). Keep warm until you are ready to serve the meal
Combine your cooked butternut squash with your browned venison mixture. You may now serve the meal and top with your warm fig sauce. Garnish with fresh figs if desired.