Merry Christmas and Venison with Butternut Squash Puree with a Fondant Potato

Merry Christmas From FADHoppers!!!

Highlights of the year for me (hard question)

Moving to London with my girlfriend
Marrakech (New continent!)
Salt Yard, Mele e Pere and Murano (Murano – best restaurant ever)
Breaking Bad
Cod + Chorizo Stew, Duck Shepherds Pie,  Lamb Chops with Chilli Jam, Beef in Guinness stew, Oven Chilli Fried Chicken, Lamb with Veg + Madeira Jus, Surf and Turf

New year resolutions I posted at the beginning of the year were

Become Fitter
Go to a nice restaurant at least once a month
Ride a horse.
Sit in the audience of a TV.
Learn a guitar song once a month.
A blog a week

Which ones did I succeed or fail?

I went to a nice restaurant at least once a month and sat in a TV audience! I achieved 1/3 of my new years resolutions – I’m going to take that as a win!

Have a awesome Christmas and new year 🙂 – Onto the last recipe

Last recipe of the year is a delicious Venison with Butternut Squash Purée! I think next year I should work on my descriptions to entice people to make dishes!

050 (Custom)

Serves: 2
Prep Time: 15 minutes
Cooking Time: 1 hour 30 minutes

2 venison steaks
Butternut Squash, peeled and diced,
Double cream
4 potatoes, peeled and halved
1 tbsp butter
Chicken stock
1 tbsp olive oil

Preheat oven to 200 Deg C.
Melt butter in a pot.
Add the potatoes to the pot and keep basting until golden brown.
Place each potato into a deep baking tray and add enough stock to
the baking tray so that it covers 2/3 of the poatoes.
Cook for 60-80 minutes until they are soft in the middle.
Roast the butternut squash in oil and salt for 20 minutes, or until golden and soft.
Blitz the butternut squash with double cream, until a purée consistency is created.
Season the purée.
Season the venison.
Heat the olive oil in a pan.
Cook the venison, flipping it every 20 seconds until cooked to your own liking.



(Enjoy Christmas and see you in the new year 😀 )


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