Grilled Venison Loin with Roasted Butternut Squash and Sage Brown Butter
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Here's a dish that's become my go to for impressing guests without spending hours in the kitchen. Venison loin is incredibly lean and packed with iron, making it a nutritious choice that cooks beautifully in just thirty minutes. The roasted butternut squash adds natural sweetness and creaminess, while a simple sage brown butter sauce brings everything together with minimal effort. What I love most is how straightforward this is to pull off, especially when you've got company coming. The whole meal comes together in under an hour with just basic techniques, and it tastes like you've been cooking all day.
Ella x
Ingredients
- 2venison loin
- 1 mediumbutternut squash(peeled, seeded, and cubed)
- 4 tablespoonsolive oil
- 1 teaspoonsalt
- 1 teaspoonblack pepper
- 12fresh sage leaves
- 100 gramsunsalted butter
- 2garlic cloves
- 1 tablespoonlemon juice
Detail level
Instructions
- 1
Preheat the oven to 200°C. Toss the cubed butternut squash with 2 tbsp of olive oil, salt, and pepper. Roast for 20-25 minutes or until tender.
Tip: Toss the squash occasionally for even roasting.
- 2
Season the venison loins with salt and pepper. Grill over medium-high heat for 6-8 minutes per side for medium-rare, or until desired doneness.
Tip: Let the venison rest for a few minutes before slicing.
- 3
In a large skillet, melt the butter over medium heat. Add the sage leaves and garlic, and cook until the sage is crisp and the garlic is fragrant.
Tip: Be careful not to burn the garlic or sage.
- 4
Remove the garlic and sage, leaving the butter in the pan. Squeeze in the lemon juice and season with salt and pepper. Pour the brown butter sauce over the grilled venison.
Tip: Serve the venison with the roasted butternut squash on the side.
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