Wild Fallow Devon Deer

Elly Wentworth – The Angel – Taste of Devon
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Wild Fallow Devon Deer, Smoke Butternut Puree, Squash Marmalade, Mushrooms & Venison Jus by Elly Wentworth at The Angel

We are proud to be working with Taste of Game to celebrate Great British Game Week.

“Curtis has been supplying Elly at The Angel in Dartmouth since she took over as head chef just over two years ago. Elly says she loves working with Curtis as he always delivers venison in person and the quality is impeccable and the taste delicious”


Squash marmalade

  • 1kg butternut squash
  • 1 lemon (yest/juice)
  • 1 orange (yest/juice)
  • 200ml water
  • 2 gloves
  • 450g caster sugar

Butternut squash puree

  • 1kg squash
  • 100g unsalted butter
  • 75g smoke butter
  • Salt
  • Pepper
  • 2 x sprigs of thyme
  • Pumpkin oil

Butternut squash fondant

  • 1 large butternut squash
  • Butter
  • Thyme sprig x 1
  • Rosemary sprig x 1

Red wine sauce

  • 1.5g venison trim
  • 2.5kg veal stock
  • 700ml chicken stock
  • 1.5g shallot
  • 500g fresh tomato
  • 1 tin of tomato paste
  • 4 thyme sprigs
  • 4 rosemary sprigs
  • 1 head of garlic
  • 1000ml red wine
  • 750ml red port
  • 5 black peppercorns


1 x 750g venison loin from Curtis Pitts Deer Services


  • Spinach
  • Wild mushrooms
  • Shallot rings
  • Parsley crisps



Squash marmalade
Bring all ingredients up to the boil. Gently cook out on a slow moderate heat until the butternut is cooked. Blitz and pass.

Butternut squash puree
Cut the butternut squash into small pieces, sweat the butternut down with the unsalted butter, add salt. Add a small amount of water and cook down. Once cooked, blitz the puree in the Thermomix, add the smoke butter and season up. Add some Pumpkin oil to taste. Leave till needed.

Butternut squash fondant
Cut the top of the squash, keeping the bottom for the puree. Square off the squash. You want perfect long rectangle shapes. Ideally you can get 6-8 out of each top of squash. Place into vac pac bag with butter, sea salt, thyme and rosemary. Gently cook in water. When cooked roast each side off and finish with smoke butter.

Red wine sauce
Roast off the venison trim in the oven, while cooking colour off the shallots, rosemary, thyme and garlic. Add the fresh tomatoes and cook till a jammy consistency. Add the red wine and port and reduce to ¾ of the liquid. Add the roasted trim to the pan and both stocks (chicken & veal) bring to the boil and skim. Leave the sauce to tick over for about an hour. Skimming the sauce every 10 mins.

Vac Pac the venison loin in a medium bag and cook in the water bath at 58c for 20 minutes. Once cooked, place on the planchet grill and render down the fat and finish off with noisette and herbs.

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