Mediterranean game and butternut squash stew recipe

Per serving: 525 Kcal, 41g protein, 37g carbs, 21g fat

Ingredients

Serves 4

• 1 1/2 red onion
• 2 Tbsp.  olive oil
• 500g game meat mix (e.g venison, pheasant, partridge)
• 1 tin chopped tomatoes
• 2 glasses of red wine (sulphite free or organic if possible) 
• 1 tsp bouillon powder 
• 1 small butternut squash (de-seeded, skin removed, chopped into cubes) 
• 1 tsp cinnamon
• 1 tsp harissa paste
• 3 sprigs of rosemary 
• 2 Medjool dates (finely chopped) 
• Sea salt & black pepper to taste
• 200g kale or cavolo nero
• Juice of 1/2 lemon 

Method

1. In a large pan, heat the oil and saute the onions on a medium heat for 5 minutes, stirring regularly. 
   
2. Season the meat, then add to the pan to brown off for another 2-3 minutes. 
3. Once the meat has browned, add the rest of the ingredients. Mix together well. 
4. Bring to the boil and simmer on a low heat for 1.5 - 2 hours. 
5. When ready to serve, steam the greens for 3-5 minutes until wilted but still vibrant green. 
6. Dress with oil, lemon and seasoning. Serve with a hearty bowl of stew. 

Looking for more winter warmers? 
Why not try...

• Vegetarian black bean chili

• Immune-boosting cream of mushroom soup

• Ashwagandha hot chocolate