Wild Fallow Devon Deer, Smoke Butternut Puree, Squash Marmalade, Mushrooms & Venison Jus

Elly Wentworth, Head Chef at The Angel in Dartmouth

Elly Wentworth, Head Chef at The Angel in Dartmouth

fallow deer dish

Squash marmalade

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




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

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




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

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




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

  • 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 pepper corns




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.



  • 1 Small venison saddle from Curtis Pitts Deer Services



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.



  • Spinach
  • Wild mushrooms
  • Shallot rings
  • Parsley crisps