Venison with Miso & Sesame Roasted Butternut

Venison with Miso & Sesame Roasted Butternut

Ready in 35 minutes Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, April 19, 2020.



  • 1 butternut pumpkin, cut into wedges
  • 20g miso drizzle
  • 40g chopped roasted peanuts
  • 10g black sesame seeds

Venison & Jus

  • 300g venison medallions
  • 80g red wine jus
  • 10g miso drizzle


  • 200g green beans
  • 1 clove garlic, thinly sliced
  • 2 tsp soy sauce
  • 50g baby spinach

To Serve

  • 20g crispy shallots


  1. Preheat oven to 220°C. Prep & cook butternut. Toss butternut and first measure of miso drizzle together on a lined oven tray with a little sesame oil. Lightly season with salt and pepper. Roast in oven for an initial 12 minutes. After 12 minutes, turn butternut and add peanuts and sesame seeds. Return to oven to roast for about 13 minutes, until tender and golden.
  2. Heat jus. Add jus, second measure of miso drizzle and a knob of butter to a pot and bring to a simmer on medium heat. Once simmering, remove from heat, cover and keep warm.
  3. Cook venison. Pat venison dry and season. When butternut has about 10 minutes remaining, heat a drizzle of oil in a fry-pan on high heat. Cook venison for about 3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Remove from pan and rest, covered. Reserve any resting juices and pan.
  4. Prep & cook greens. Heat a drizzle of oil in reserved pan on high heat. Add green beans and garlic and stir fry for about 2 minutes. Add soy sauce and a splash of water and cook for a further minute, until tender. Stir through spinach and season to taste with salt and pepper.
  5. Finish venison. Thinly slice venison and stir any resting juices through jus.
  6. Serve butternut and greens topped with venison, jus and crispy shallots.

Nutritional Information

Energy 2496 kj
597 kcal
Protein 47.6g
Carbohydrate 28.4g
Fat 30.5g