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Skewered Acorn Squash and Venison Skillet

Seared venison and parboiled acorn squash threaded onto skewers, finished with a quick butter-balsamic glaze.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Servings: 4
Calories: 325
Ingredients Method

Ingredients
  

  • For the Skewers
  • 1 lb venison loin or tenderloin cut into 1-inch cubes
  • 1 small acorn squash about 1.5 lbs, peeled, seeded, and cut into 1-inch cubes
  • 2 tbsp olive oil divided
  • 1 tsp fresh rosemary chopped
  • 1/2 tsp garlic powder
  • Salt and black pepper to taste
  • Wooden or metal skewers soak wooden skewers in water for 30 minutes first
  • For the Finishing Glaze
  • 2 tbsp unsalted butter
  • 1 tbsp balsamic vinegar
  • 1 tsp honey

Method
 

  1. Soak wooden skewers in water for 30 minutes if using.
  2. Parboil acorn squash cubes for 4 to 5 minutes until just barely tender. Drain and pat dry.
  3. Toss venison and squash separately with olive oil, rosemary, garlic powder, salt, and pepper.
  4. Thread venison and squash onto skewers, alternating pieces.
  5. Sear skewers in hot olive oil for 2 to 3 minutes per side, about 8 to 10 minutes total, until venison reaches 130 to 135°F and squash is caramelized.
  6. Rest skewers 3 to 5 minutes.
  7. Off heat, stir butter, balsamic vinegar, and honey into the skillet to make a glaze. Drizzle over skewers before serving.