Venison Stuffed Squash

fullsizerender15

Ingredients:

2 acorn squash, medium size

4 T olive oil, divided

salt

pepper

8 oz farro

2.75 C mushroom stock, divided

2 T butter

1 lb venison, ground

1 red onion, diced

1 clove garlic, minced

1 t cubebs

1 t thyme

1 t marjoram

1 t savory

1 t tarragon

1/4 c white wine

1 small can tomato paste

8 T mozzarella, fresh, grated

 

Directions:

Oven 425 F

Cut each squash in half and remove seeds.

Coat the cut sides with about 1 tsp olive oil each then salt & pepper.

Place cut side down on a baking sheet and bake for 30 minutes.

Combine farro with 2.25 C mushroom stock in a medium stock pot & bring to a boil.

Cover, reduce heat and simmer for 30 min.

Combine 2 T olive oil & 2 T butter in a large skillet and brown venison.

Remove venison, add 1 T olive oil and sauté onion for several minutes.

Add garlic and spices and sauté for several more minutes.

Deglaze with white wine.

When reduced stir in venison and cooked farro.

Stir in tomato paste and 1/2 C mushroom stock.

Scoop most of the flesh out of each squash and combine with venison mixture.

Season with salt & pepper.

Spoon back into squash shells and top with 2 T mozzarella each.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s