Venison and butternut squash bring a luxurious twist to an old faithful of spaghetti and meatballs.  Venison is a great alternative to beef mince because it’s much lower in fat but still provides vitamin B and iron. It actually contains less fat than skinless chicken which I found surprising! Plus it tastes delicious with all these tomato, garlic & red wine flavours.



Buttnernut Squash

Venison meatballs

2 red onions (chopped)

1 pack of fresh baby plum tomatoes (chopped in half)

1 tin of chopped tomatoes

5 garlic cloves (chopped finely)

1 Red pepper

Tomato Puree

Mushrooms (chopped)

Salt, Pepper, chilli flakes, mixed herbs

Red wine



For the butternut squash just peel and spiralize (or Sainsburys does it for you!) and set to one side

In a pan brown your venison meat balls in a dash of chilli infused olive oil, then remove and pop to one side.

In a large hot pan add the chopped red onions. Once softened add the fresh baby tomatoes, mushrooms, peppers, tinned tomatoes, lots of wine and let it simmer with your seasoning. Add the garlic five minutes later. A few minutes after this add the meatballs into the mix and let it all simmer together for a little longer.

In the meantime pop your buttnernut squash spaghetti strips into a pan of boiling water and blanche for a few minutes.

Serve it all up with fresh basil (and Parmesan if you like!) and enjoy

PW Pantry x




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