Delicious and lean venison has a fine flavour that goes perfectly with butternut squash, chickpeas and celery in this easy autumnal recipe. Serve with bread, or ready-made polenta slices, brushed with oil and grilled with the steaks. Delicious!
*You can vary the vegetables according to the season: for squash, use kohlrabi, turnip, parsnip, sweet potato or swede; for celery, use leeks. *For chickpeas, use other canned beans such as borlotti, butter beans or cannellini.
Venison steaks can also be pan-fried in 1 tbsp oil. Cook on a high heat to seal, then reduce to medium heat and cook for 10-12 minutes.
The vegetables can be frozen. Cook up to the end of step 2, cool quickly and put into a freezerproof container. Freeze for up to two months. To use, thaw, reheat and simmer for 3 minutes.