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Venison Roast & Mushroom Gravy With Roasted Butternut Squash Image
@gregandmelissa

Venison Roast & Mushroom Gravy With Roasted Butternut Squash

Prep 20m
Cook 2h 45m
Total 3h 5m

Ingredients

2-4

Sous Vide Venison

Mushroom, Shallot, & Balsamic Tallow Pan Sauce

Roasted Butternut Squash Cubes

Steps

1
**Sous Vide Venison:** Cook 1" frozen venison roast (flat iron shape) in a sous vide bath at 125°F (51.5°C) for 2.5 to 3 hours.
2
**Prepare Butternut Squash:** Peel, seed, and cut 1 butternut squash into uniform 1-inch cubes. Toss with 1–2 tbsp olive oil, salt, pepper, and a pinch of dried herbs. Spread in a single, spaced-out layer on a baking sheet.
3
**Start Roasting Squash (T-Minus 35 Mins):** Place the butternut squash in an oven preheated to 400°F (204°C). Roast for 15 minutes.
4
**Prepare Sauce Ingredients (T-Minus 20 Mins):** Flip the squash in the oven. Mince 1 large shallot, 2–3 garlic cloves, and slice 1 cup of mushrooms for the pan sauce.
5
**Finish Roasting Squash:** Continue roasting the squash for another 15–20 minutes until caramelized (total 30-35 minutes). Pull the squash out of the oven when done.
6
**Prepare Venison for Searing (T-Minus 5 Mins):** Pull the venison from the sous vide bath and pat it completely bone-dry with paper towels. Preheat a cast iron skillet with beef tallow until smoking hot.
7
**Sear Venison (T-Zero):** Flash sear the venison for 45 seconds per side. Move the meat to a cutting board.
8
**Cook Pan Sauce (T-Zero):** In the same skillet, sauté 1 cup sliced mushrooms and 1 large minced shallot in 1–2 tbsp hot beef tallow for 3–4 minutes. Add 2–3 minced garlic cloves and ½ tsp dried herbs (thyme/rosemary), stirring for 30 seconds until fragrant. Pour in 1 tbsp balsamic vinegar and ¾ cup beef broth, scraping up all the browned bits from the pan. Bring to a rapid simmer and reduce the liquid by half until it naturally thickens to coat the back of a spoon. Remove the pan completely from the heat and stir in 1 tbsp cold butter until glossy and emulsified. (Total 5-7 minutes for sauce cooking).
9
**Serve:** Slice the venison against the grain, plate with the roasted butternut squash, and top with the hot balsamic reduction.

Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

  • Calories 788kcal 39%
  • Fat 44g 67%
  • Saturated Fat 16g 80%
  • Carbohydrates 40g 13%
  • Fiber 7g 28%
  • Sugar 17g 34%
  • Protein 57g 113%
  • Cholesterol 170mg 56%
  • Sodium 480mg 20%

Percent Daily Values are based on a 2,000 calorie diet.

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