Friends and family members are not always warm to the idea of eating wild game. More often than not, the reason for their dislike is that they sampled it when it had been over-cooked it into a pile of dry, grey shoe leather. If this is the case, this recipe is sure to turn them into venison lovers for life.
While venison loin is delicious as the lone centerpiece of any meal, the addition of roasted chestnuts gives this dish a velvety feel that is uniquely autumn. Head out the garden or local farmers market for butternut  squash, onion, garlic and start chopping.
Venison Loin with Butternut Squash, Lentils and Chestnut Cream
 
Ingredients
  • 2 pounds venison loin
  • 1 pound butternut squash
  • 2 ounces lentils
  • 1 onion
  • 4 ounces chestnuts
  • 1 clove garlic
  • 1 bay leaf
  • thyme, to taste
  • vegetable stock
  • salt and pepper to taste
  1. Roast chestnuts in hi-temp oven. Pre-heat oven, 400 degrees. Using a sharp vegetable knife, cut a small cross in the pointed end of each chestnut. Place cut side up on cookie sheet, and roast about 30 mins ( begin checking at 20 mins ) until skin begins to peel or curl away from chestnut.
  2. Cool just enough to handle, chestnuts need to be warm for the peel to be removed.
  3. Puree into a cream adding vegetable stock if needed. Peel squash and onion, chop in to small cubes. “Loosely” mince garlic and toss in a sauté pan with the squash and onion cubes.
  4. In med pan, sauté vegetables in olive oil. Add lentils, thyme, bay leaves, vegetable stock and boil until lentils soften. Texture of lentils should resemble a risotto.
  5.  Salt and pepper your venison loin and toss on med-high grill. Cook until internal temp reaches 120.
    When desired internal temp is reached, remove from grill and place on cutting board. Let rest in a loose foil “tent” for 15 minutes.
  6.  Pour chestnut puree in base of serving plate, followed by lentil mixture. Top the dish with venison loin and serve.
    Depending on your appetite, this serves approx. 6

Recipe adapted from <A HREF=”http://thelatinkitchen.com/r/recipe/venison-loin-butternut-squash-lentils-and-chestnut-cream” target=”_blank”>The Latin Kitchen</A>

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