Roast haunch of venison with squash and pomegranate

Name: Venison recipe with Squash and Pomegranate
Yield: Serves 6
Ingredients: 5kg bone-in haunch of venison, chump and H-bone removed, then tied neatly (you can ask your butcher to do this); 1tbsp cumin seeds; 1tsp fenugreek seeds; 3tbsp harissa, preferably rose harissa from Belazu; 3tbsp olive oil; 3 garlic cloves, peeled and crushed; 2 large butternut squash (about 2kg), peeled, deseeded and cut into large cubes; Good glug extra-virginolive oil; 50g butter; 2tbsp pomegranate molasses; 1-2tbsp rose harissa (to taste); 1 pomegranate, seeds

This roast haunch of venison with squash and pomegranate allows for ample leftovers to make a killer shepherd's pie.

9 December 2019

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Issy Croker

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Farmed venison is usually bigger than wild, but both will allow ample leftovers to make a killer shepherd's pie - just chop the leftover meat and cook into a ragù, and either use at once or freeze. I like to make the squash purée a day ahead if I have lots to do.

Anne Tupker, Master of Wine: 'With the venison haunch, I suggest the 100 per cent Garnacha, Pegaso Pizarra 2009 from Spanish winemaker Telmo Rodriguez. Round and velvet-textured, it offers a powerful mix of summer berries, aniseed, spice and violets - a great match for the bold, exotic flavours (£25; bbr.com).'

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Recipe notes