Wild Venison and Squash Risotto – Easy Game Week Recipe

Wild Venison and Squash Risotto – Easy Game Week Recipe

Here at the Hipster House, we love to use game meat when we can. There are many great reasons to replace your favourite meat. Game is healthy, sustainable, versatile, and delicious, and this wild venison and butternut squash risotto is an excellent way of showcasing these aspects.

What is so great about game?

Without getting too in depth, as there are plenty of sources documenting the benefits of game meat, game meat are the most sustainable meats according to The Game Chef. As wild game is not farmed, they are free to roam and have a lower carbon footprint than traditional meats. The environments that wild game species depend on for food and shelter are often areas that are fragile and significant to other flora and fauna. Robert Gooch, from The Wild Meat Company, points out that these areas, such as moorland, act as carbon sinks and their presence of the game helps to ensure the conservation of these wild spaces. 

As a knock on effect of this, game meat is often locally sourced and supports rural communities. We can know the provenance of the game we buy. It is important to understand how your meat gets from the field to your table. In the case of this wild venison and butternut squash risotto, the venison was sourced from Hampshire Game, via Abel and Cole.

What can game meat do for me?

Besides being good for the environment, game meat is also good for our health. There is a myth that venison is just as bad as red meat, however due to their diet, venison is lower in saturated fat and cholesterol. Wild game, such as venison, is an excellent source of good fats. It is high in iron and other nutrients such as B vitamins and selenium. Due to the diet of wild game, the meat is free of hormones and other additives.

Game meat is delicious and easy to use. Many people avoid game due to the belief that it will taste “gamey”. Due to the wild diet of the animal and low fat content of the meat, game is often richer and more flavourful. The idea that it will taste “gamey” is false however. This richer flavour also means that less meat is needed to feel satisfied and holds up well to other strong flavours, such as the goat gouda we used in this wild venison and butternut squash risotto. The seasonality of game meat means it pairs well with seasonal vegetables. We opted for leeks and butternut squash in this take on a classic risotto.

Wild Venison and Butternut Squash Risotto

You will need the following ingredients:
  • 250g of Wild venison mince

  • 3 large leeks, the white half (save the rest of the leek for soups)

  • 1/2 a Butternut squash

  • Olive oil

  • 1 cup of Arborio rice

  • 1/2 cup of White wine
  • 4 cup (1 litre) of Vegetable stock

  • 1 tsp of Allspice (ground)

  • 1 tsp of Ginger, freshly grated

  • 3/4 tsp of Fennel seeds

  • White pepper, freshly cracked

  • 1/4  cup of Goat gouda, grated (optional)
And the following equipment:
  • Knife for chopping

  • Cutting board

  • Baking tray

  • Frying pan

  • Grater

  • Measuring cups

  • Measuring spoons

  • Large pan or wok

  • Wooden spoon

  • Ladle

Ok, now lets get cooking!

  • Grate about 1 tsp of fresh ginger.

  • In a small amount of olive oil (about 1 tbsp), sauté the venison mince with 1 tsp of ground allspice, 3/4 tsp of fennel seeds, the grated ginger, and a good amount of fresh cracked white pepper.

season the venison meat

  •  Cook the venison, adjusting seasoning as desired, and set aside for later.

  • Pre-heat oven to 200º C.

  • Cut 1/2 a butternut squash into bite sized pieces.

  • Spread squash pieces out on baking tray and drizzle lightly with olive oil.

  • Bake squash for 15-20 minutes.

While the squash is baking, get started in the risotto:
  • Trim the leeks and thinly slice the white portion of the the leeks. Save the green tops for soup or other recipes. (We keep a bag of leek tops in the freezer as well as a bag of vegetable off-cuts for stock to reduce our food waste.)

  • Over a medium heat, soften the leeks in about 1 tbsp of olive oil.

soften the leeks

  • Add 1 cup of Arborio rice and sauté for 2 minutes.

  • Pour in 1/2 cup of white wine and stir until wine has been absorbed into rice.

  • Slowly ladle stock into risotto, allowing each portion to be fully absorbed before adding the next portion.

  • Stir regularly to prevent rice from sticking to the bottom of the pan.

  • Check rice for consistency. If the rice is still too hard, add more stock or wine, your preference.

  • Once all the liquid has been absorbed, add the squash, venison, and 1/4 cup of grated goat gouda. The cheese is optional, the risotto will be creamy without it, however if you skip the cheese you may wish to add a bit of salt in its place.

Add butternut squash to risotto

  • Heat through until cheese has melted and serve with your favourite greens on the side.

 

serving up the wild venison and squash risotto

The last, and perhaps greatest, virtue of game is its versatility. Game meat, from venison to wood pigeon, comes in various cuts and can replace traditional meat in a variety of recipes. Roast, sausage, pies, stews, and more, the options are plentiful. With its ease of cooking and ability to be frozen for use out of season, what other reason do you need to embrace game meat more?

Looking for more recipes for venison mince? Try replacing the beef in our Finnish Meatballs with venison for a richer meatball. 



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