Butternut Squash Roast & Venison

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 502.9
  • Total Fat: 24.3 g
  • Cholesterol: 45.0 mg
  • Sodium: 1,630.3 mg
  • Total Carbs: 17.8 g
  • Dietary Fiber: 2.9 g
  • Protein: 48.0 g

View full nutritional breakdown of Butternut Squash Roast & Venison calories by ingredient


Introduction

I can venison during the fall when my husband has a lot of success in harvesting deer. It is lean, because the fat floats to the top during processing, so I add bacon for a bit of fat & flavor. I can venison during the fall when my husband has a lot of success in harvesting deer. It is lean, because the fat floats to the top during processing, so I add bacon for a bit of fat & flavor.
Number of Servings: 4

Ingredients

    Bacon, 1 lb. cut into 1" pieces
    Venison, 16 oz. canned & drained

    Butternut Squash, peeled, cut into 2" pieces
    Garlic, raw, 6-8 cloves
    Onion, medium, cut into 1" pieces
    Olive Oil, to coat veggies
    Spices: Basil, Salt, Pepper

Directions

Cut, peel and cube into 2" pieces one butternut squash. Combine in a medium bowl with 6-8 cloves of raw whole garlic and 1 or 2 med. onions cubed olive oil to coat all the veggies. Season with herbs: basil, salt, pepper, or whatever you like. Bake in a cookie sheet for 1 hour at 350 degrees until the veggies are tender.

Meanwhile in a skillet, fry up the bacon cut into 1" pieces. Drain fat from the skillet so you just get the flavor from the bacon not the fat. Add 16 oz. of canned, drained venison. Heat through and when hot, serve over a heaping helping of roasted veggies!

Serving Size: Makes 4-5 1-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user WULRIKSON.