Roasted Venison Haunch With Squash & Tomato Salad


  • Serve 4-6


  • 4 140g - 160g venison haunch steak
  • 200g cherry vine tomatoes
  • 1 butternut squash
  • 2 cloves garlic
  • 2 sprig thyme
  • 1 shallot sliced
  • 100ml olive oil
  • Gremolata (dressing):
  • 200ml olive oil
  • 1 bunch parsley finely chopped
  • 1 clove garlic (grated finely)
  • 1 lemon zested and juiced


  1. Peel and deseed the squash, chop in to large chunks.
  2. Heat 75ml of the oil in a roasting pan add the squash, garlic and thyme, season and place into the oven at 180c for 20 minutes.
  3. Heat a medium frying pan and season the haunch well with salt add the remaining oil and then the venison.
  4. Colour the meat well on all sides and then place in the oven for 4-5 minutes.
  5. After the squash has been roasting for 20 minutes add the tomatoes and shallots and cook for a further 5 minutes.
  6. Remove the venison and rest somewhere warm for 5 minutes.
  7. Combine all the gremolata ingredients together and season.
  8. Slice the meat, season with pepper and arrange the vegetables and finish with the gremolata.