- 2 pounds venison loin
- 1 pound butternut squash
- 2 ounces lentils
- 1 onion
- 4 ounces chestnuts
- 1 clove garlic
- 1 bay leaf
- thyme, to taste
- vegetable stock
- salt and pepper to taste
- Roast chestnuts in hi-temp oven. Pre-heat oven, 400 degrees. Using a sharp vegetable knife, cut a small cross in the pointed end of each chestnut. Place cut side up on cookie sheet, and roast about 30 mins ( begin checking at 20 mins ) until skin begins to peel or curl away from chestnut.
- Cool just enough to handle, chestnuts need to be warm for the peel to be removed.
- Puree into a cream adding vegetable stock if needed. Peel squash and onion, chop in to small cubes. “Loosely” mince garlic and toss in a sauté pan with the squash and onion cubes.
-
In med pan, sauté vegetables in olive oil. Add lentils, thyme, bay leaves, vegetable stock and boil until lentils soften. Texture of lentils should resemble a risotto.
-
Salt and pepper your venison loin and toss on med-high grill. Cook until internal temp reaches 120.When desired internal temp is reached, remove from grill and place on cutting board. Let rest in a loose foil “tent” for 15 minutes.
-
Pour chestnut puree in base of serving plate, followed by lentil mixture. Top the dish with venison loin and serve.Depending on your appetite, this serves approx. 6
Recipe adapted from <A HREF=”http://thelatinkitchen.com/r/recipe/venison-loin-butternut-squash-lentils-and-chestnut-cream” target=”_blank”>The Latin Kitchen</A>
Tell us what you think in the comments section below.