Dinner

Creamy Sage & Mushroom Venison with Butternut Squash Sweet Mash

Step 1 of 9

ln a large bowl, stir together all Level 2 ingredients, except for the venison, mushrooms, broccoli, and butter. Then add venison and mushrooms, coat evenly, cover and marinate for 1-2 hours in the refrigerator.

LEVEL 1 (Combi Pan)

500g frozen butternut squash
500g sweet potatoes, peeled, cut into 2cm pieces
250ml whole milk
1/2 tsp ground nutmeg
Sea salt and pepper, as desired
75g grated Pecorino Romano cheese, plus extra to serve
50g butter, cubed

LEVEL 2 (Bake Tray)

200ml dry white wine
150ml single cream, plus extra if desired
1 large onion, peeled, finely chopped
2 tbsp olive oil
2 garlic cloves, peeled, minced
1 tbsp finely chopped fresh sage leaves, plus extra to garnish
1 tbsp brown sugar or maple syrup
2 tsp corn flour
1/4 tsp ground nutmeg
1/4 tsp ground black pepper
6 x 125g venison leg steaks, cut into 3cm pieces
150g Portobellini mushrooms, diced
15g dried porcini, optional
300g Tenderstem® broccoli
30g butter

LEVEL 1 (Combi Pan)

17oz frozen butternut squash
17oz sweet potatoes, peeled, cut into 2cm pieces
8fl. oz whole milk
1/2 tsp ground nutmeg
Sea salt and pepper, as desired
2oz grated Pecorino Romano cheese, plus extra to serve
1oz butter, cubed

LEVEL 2 (Bake Tray)

7fl. oz dry white wine
5fl. oz single cream, plus extra if desired
1 large onion, peeled, finely chopped
2 tbsp olive oil
2 garlic cloves, peeled, minced
1 tbsp finely chopped fresh sage leaves, plus extra to garnish
1 tbsp brown sugar or maple syrup
2 tsp corn flour
1/4 tsp ground nutmeg
1/4 tsp ground black pepper
6 x 4.41oz venison leg steaks, cut into 3cm pieces
5oz Portobellini mushrooms, diced
0.5oz dried porcini, optional
10oz Tenderstem® broccoli
1oz butter

Step 2 of 9

Place all the Level 1 ingredients, except for the Pecorino and butter, in the Combi Pan and stir to combine. Slide the pan into Level 1.

LEVEL 1 (Combi Pan)

500g frozen butternut squash
500g sweet potatoes, peeled, cut into 2cm pieces
250ml whole milk
1/2 tsp ground nutmeg
Sea salt and pepper, as desired
75g grated Pecorino Romano cheese, plus extra to serve
50g butter, cubed

LEVEL 2 (Bake Tray)

200ml dry white wine
150ml single cream, plus extra if desired
1 large onion, peeled, finely chopped
2 tbsp olive oil
2 garlic cloves, peeled, minced
1 tbsp finely chopped fresh sage leaves, plus extra to garnish
1 tbsp brown sugar or maple syrup
2 tsp corn flour
1/4 tsp ground nutmeg
1/4 tsp ground black pepper
6 x 125g venison leg steaks, cut into 3cm pieces
150g Portobellini mushrooms, diced
15g dried porcini, optional
300g Tenderstem® broccoli
30g butter

LEVEL 1 (Combi Pan)

17oz frozen butternut squash
17oz sweet potatoes, peeled, cut into 2cm pieces
8fl. oz whole milk
1/2 tsp ground nutmeg
Sea salt and pepper, as desired
2oz grated Pecorino Romano cheese, plus extra to serve
1oz butter, cubed

LEVEL 2 (Bake Tray)

7fl. oz dry white wine
5fl. oz single cream, plus extra if desired
1 large onion, peeled, finely chopped
2 tbsp olive oil
2 garlic cloves, peeled, minced
1 tbsp finely chopped fresh sage leaves, plus extra to garnish
1 tbsp brown sugar or maple syrup
2 tsp corn flour
1/4 tsp ground nutmeg
1/4 tsp ground black pepper
6 x 4.41oz venison leg steaks, cut into 3cm pieces
5oz Portobellini mushrooms, diced
0.5oz dried porcini, optional
10oz Tenderstem® broccoli
1oz butter

Step 3 of 9

Pour the venison and marinade onto the bake tray. Slide the tray into Level 2.

LEVEL 1 (Combi Pan)

500g frozen butternut squash
500g sweet potatoes, peeled, cut into 2cm pieces
250ml whole milk
1/2 tsp ground nutmeg
Sea salt and pepper, as desired
75g grated Pecorino Romano cheese, plus extra to serve
50g butter, cubed

LEVEL 2 (Bake Tray)

200ml dry white wine
150ml single cream, plus extra if desired
1 large onion, peeled, finely chopped
2 tbsp olive oil
2 garlic cloves, peeled, minced
1 tbsp finely chopped fresh sage leaves, plus extra to garnish
1 tbsp brown sugar or maple syrup
2 tsp corn flour
1/4 tsp ground nutmeg
1/4 tsp ground black pepper
6 x 125g venison leg steaks, cut into 3cm pieces
150g Portobellini mushrooms, diced
15g dried porcini, optional
300g Tenderstem® broccoli
30g butter

LEVEL 1 (Combi Pan)

17oz frozen butternut squash
17oz sweet potatoes, peeled, cut into 2cm pieces
8fl. oz whole milk
1/2 tsp ground nutmeg
Sea salt and pepper, as desired
2oz grated Pecorino Romano cheese, plus extra to serve
1oz butter, cubed

LEVEL 2 (Bake Tray)

7fl. oz dry white wine
5fl. oz single cream, plus extra if desired
1 large onion, peeled, finely chopped
2 tbsp olive oil
2 garlic cloves, peeled, minced
1 tbsp finely chopped fresh sage leaves, plus extra to garnish
1 tbsp brown sugar or maple syrup
2 tsp corn flour
1/4 tsp ground nutmeg
1/4 tsp ground black pepper
6 x 4.41oz venison leg steaks, cut into 3cm pieces
5oz Portobellini mushrooms, diced
0.5oz dried porcini, optional
10oz Tenderstem® broccoli
1oz butter

Step 4 of 9

Close door and flip the SmartSwitch to COMBI COOKER. Select COMBI MEALS, set temperature to 175°C and set time to 12 minutes. Press START/STOP to begin cooking (the unit will steam for 11 minutes before cooking).

LEVEL 1 (Combi Pan)

500g frozen butternut squash
500g sweet potatoes, peeled, cut into 2cm pieces
250ml whole milk
1/2 tsp ground nutmeg
Sea salt and pepper, as desired
75g grated Pecorino Romano cheese, plus extra to serve
50g butter, cubed

LEVEL 2 (Bake Tray)

200ml dry white wine
150ml single cream, plus extra if desired
1 large onion, peeled, finely chopped
2 tbsp olive oil
2 garlic cloves, peeled, minced
1 tbsp finely chopped fresh sage leaves, plus extra to garnish
1 tbsp brown sugar or maple syrup
2 tsp corn flour
1/4 tsp ground nutmeg
1/4 tsp ground black pepper
6 x 125g venison leg steaks, cut into 3cm pieces
150g Portobellini mushrooms, diced
15g dried porcini, optional
300g Tenderstem® broccoli
30g butter

LEVEL 1 (Combi Pan)

17oz frozen butternut squash
17oz sweet potatoes, peeled, cut into 2cm pieces
8fl. oz whole milk
1/2 tsp ground nutmeg
Sea salt and pepper, as desired
2oz grated Pecorino Romano cheese, plus extra to serve
1oz butter, cubed

LEVEL 2 (Bake Tray)

7fl. oz dry white wine
5fl. oz single cream, plus extra if desired
1 large onion, peeled, finely chopped
2 tbsp olive oil
2 garlic cloves, peeled, minced
1 tbsp finely chopped fresh sage leaves, plus extra to garnish
1 tbsp brown sugar or maple syrup
2 tsp corn flour
1/4 tsp ground nutmeg
1/4 tsp ground black pepper
6 x 4.41oz venison leg steaks, cut into 3cm pieces
5oz Portobellini mushrooms, diced
0.5oz dried porcini, optional
10oz Tenderstem® broccoli
1oz butter

Step 5 of 9

When 7 minutes remain stir the mash and place broccoli on top. Close the door to resume cooking.

LEVEL 1 (Combi Pan)

500g frozen butternut squash
500g sweet potatoes, peeled, cut into 2cm pieces
250ml whole milk
1/2 tsp ground nutmeg
Sea salt and pepper, as desired
75g grated Pecorino Romano cheese, plus extra to serve
50g butter, cubed

LEVEL 2 (Bake Tray)

200ml dry white wine
150ml single cream, plus extra if desired
1 large onion, peeled, finely chopped
2 tbsp olive oil
2 garlic cloves, peeled, minced
1 tbsp finely chopped fresh sage leaves, plus extra to garnish
1 tbsp brown sugar or maple syrup
2 tsp corn flour
1/4 tsp ground nutmeg
1/4 tsp ground black pepper
6 x 125g venison leg steaks, cut into 3cm pieces
150g Portobellini mushrooms, diced
15g dried porcini, optional
300g Tenderstem® broccoli
30g butter

LEVEL 1 (Combi Pan)

17oz frozen butternut squash
17oz sweet potatoes, peeled, cut into 2cm pieces
8fl. oz whole milk
1/2 tsp ground nutmeg
Sea salt and pepper, as desired
2oz grated Pecorino Romano cheese, plus extra to serve
1oz butter, cubed

LEVEL 2 (Bake Tray)

7fl. oz dry white wine
5fl. oz single cream, plus extra if desired
1 large onion, peeled, finely chopped
2 tbsp olive oil
2 garlic cloves, peeled, minced
1 tbsp finely chopped fresh sage leaves, plus extra to garnish
1 tbsp brown sugar or maple syrup
2 tsp corn flour
1/4 tsp ground nutmeg
1/4 tsp ground black pepper
6 x 4.41oz venison leg steaks, cut into 3cm pieces
5oz Portobellini mushrooms, diced
0.5oz dried porcini, optional
10oz Tenderstem® broccoli
1oz butter

Step 6 of 9

After 10 minutes, check to see if the venison is cooked, if so remove bake tray. Once cooking is complete, remove tray and pan. Stir butter into venison.

LEVEL 1 (Combi Pan)

500g frozen butternut squash
500g sweet potatoes, peeled, cut into 2cm pieces
250ml whole milk
1/2 tsp ground nutmeg
Sea salt and pepper, as desired
75g grated Pecorino Romano cheese, plus extra to serve
50g butter, cubed

LEVEL 2 (Bake Tray)

200ml dry white wine
150ml single cream, plus extra if desired
1 large onion, peeled, finely chopped
2 tbsp olive oil
2 garlic cloves, peeled, minced
1 tbsp finely chopped fresh sage leaves, plus extra to garnish
1 tbsp brown sugar or maple syrup
2 tsp corn flour
1/4 tsp ground nutmeg
1/4 tsp ground black pepper
6 x 125g venison leg steaks, cut into 3cm pieces
150g Portobellini mushrooms, diced
15g dried porcini, optional
300g Tenderstem® broccoli
30g butter

LEVEL 1 (Combi Pan)

17oz frozen butternut squash
17oz sweet potatoes, peeled, cut into 2cm pieces
8fl. oz whole milk
1/2 tsp ground nutmeg
Sea salt and pepper, as desired
2oz grated Pecorino Romano cheese, plus extra to serve
1oz butter, cubed

LEVEL 2 (Bake Tray)

7fl. oz dry white wine
5fl. oz single cream, plus extra if desired
1 large onion, peeled, finely chopped
2 tbsp olive oil
2 garlic cloves, peeled, minced
1 tbsp finely chopped fresh sage leaves, plus extra to garnish
1 tbsp brown sugar or maple syrup
2 tsp corn flour
1/4 tsp ground nutmeg
1/4 tsp ground black pepper
6 x 4.41oz venison leg steaks, cut into 3cm pieces
5oz Portobellini mushrooms, diced
0.5oz dried porcini, optional
10oz Tenderstem® broccoli
1oz butter

Step 7 of 9

Using silicone tongs, carefully remove broccoli from top of the mash and set to one side. Stir in the Pecorino and insert back into Level 1.

LEVEL 1 (Combi Pan)

500g frozen butternut squash
500g sweet potatoes, peeled, cut into 2cm pieces
250ml whole milk
1/2 tsp ground nutmeg
Sea salt and pepper, as desired
75g grated Pecorino Romano cheese, plus extra to serve
50g butter, cubed

LEVEL 2 (Bake Tray)

200ml dry white wine
150ml single cream, plus extra if desired
1 large onion, peeled, finely chopped
2 tbsp olive oil
2 garlic cloves, peeled, minced
1 tbsp finely chopped fresh sage leaves, plus extra to garnish
1 tbsp brown sugar or maple syrup
2 tsp corn flour
1/4 tsp ground nutmeg
1/4 tsp ground black pepper
6 x 125g venison leg steaks, cut into 3cm pieces
150g Portobellini mushrooms, diced
15g dried porcini, optional
300g Tenderstem® broccoli
30g butter

LEVEL 1 (Combi Pan)

17oz frozen butternut squash
17oz sweet potatoes, peeled, cut into 2cm pieces
8fl. oz whole milk
1/2 tsp ground nutmeg
Sea salt and pepper, as desired
2oz grated Pecorino Romano cheese, plus extra to serve
1oz butter, cubed

LEVEL 2 (Bake Tray)

7fl. oz dry white wine
5fl. oz single cream, plus extra if desired
1 large onion, peeled, finely chopped
2 tbsp olive oil
2 garlic cloves, peeled, minced
1 tbsp finely chopped fresh sage leaves, plus extra to garnish
1 tbsp brown sugar or maple syrup
2 tsp corn flour
1/4 tsp ground nutmeg
1/4 tsp ground black pepper
6 x 4.41oz venison leg steaks, cut into 3cm pieces
5oz Portobellini mushrooms, diced
0.5oz dried porcini, optional
10oz Tenderstem® broccoli
1oz butter

Step 8 of 9

With the door open, flip the SmartSwitch to AIR FRY/HOB. Select SEAR/SAUTÉ and set temperature to HI. Press START/STOP. Cook for 5 minutes, or until the liquid cooks off, stirring occasionally. Once ready stir in the butter.

LEVEL 1 (Combi Pan)

500g frozen butternut squash
500g sweet potatoes, peeled, cut into 2cm pieces
250ml whole milk
1/2 tsp ground nutmeg
Sea salt and pepper, as desired
75g grated Pecorino Romano cheese, plus extra to serve
50g butter, cubed

LEVEL 2 (Bake Tray)

200ml dry white wine
150ml single cream, plus extra if desired
1 large onion, peeled, finely chopped
2 tbsp olive oil
2 garlic cloves, peeled, minced
1 tbsp finely chopped fresh sage leaves, plus extra to garnish
1 tbsp brown sugar or maple syrup
2 tsp corn flour
1/4 tsp ground nutmeg
1/4 tsp ground black pepper
6 x 125g venison leg steaks, cut into 3cm pieces
150g Portobellini mushrooms, diced
15g dried porcini, optional
300g Tenderstem® broccoli
30g butter

LEVEL 1 (Combi Pan)

17oz frozen butternut squash
17oz sweet potatoes, peeled, cut into 2cm pieces
8fl. oz whole milk
1/2 tsp ground nutmeg
Sea salt and pepper, as desired
2oz grated Pecorino Romano cheese, plus extra to serve
1oz butter, cubed

LEVEL 2 (Bake Tray)

7fl. oz dry white wine
5fl. oz single cream, plus extra if desired
1 large onion, peeled, finely chopped
2 tbsp olive oil
2 garlic cloves, peeled, minced
1 tbsp finely chopped fresh sage leaves, plus extra to garnish
1 tbsp brown sugar or maple syrup
2 tsp corn flour
1/4 tsp ground nutmeg
1/4 tsp ground black pepper
6 x 4.41oz venison leg steaks, cut into 3cm pieces
5oz Portobellini mushrooms, diced
0.5oz dried porcini, optional
10oz Tenderstem® broccoli
1oz butter

Step 9 of 9

Season and add a little cream to the sauce and mash if desired. Serve immediately with extra Pecorino and sage.

LEVEL 1 (Combi Pan)

500g frozen butternut squash
500g sweet potatoes, peeled, cut into 2cm pieces
250ml whole milk
1/2 tsp ground nutmeg
Sea salt and pepper, as desired
75g grated Pecorino Romano cheese, plus extra to serve
50g butter, cubed

LEVEL 2 (Bake Tray)

200ml dry white wine
150ml single cream, plus extra if desired
1 large onion, peeled, finely chopped
2 tbsp olive oil
2 garlic cloves, peeled, minced
1 tbsp finely chopped fresh sage leaves, plus extra to garnish
1 tbsp brown sugar or maple syrup
2 tsp corn flour
1/4 tsp ground nutmeg
1/4 tsp ground black pepper
6 x 125g venison leg steaks, cut into 3cm pieces
150g Portobellini mushrooms, diced
15g dried porcini, optional
300g Tenderstem® broccoli
30g butter

LEVEL 1 (Combi Pan)

17oz frozen butternut squash
17oz sweet potatoes, peeled, cut into 2cm pieces
8fl. oz whole milk
1/2 tsp ground nutmeg
Sea salt and pepper, as desired
2oz grated Pecorino Romano cheese, plus extra to serve
1oz butter, cubed

LEVEL 2 (Bake Tray)

7fl. oz dry white wine
5fl. oz single cream, plus extra if desired
1 large onion, peeled, finely chopped
2 tbsp olive oil
2 garlic cloves, peeled, minced
1 tbsp finely chopped fresh sage leaves, plus extra to garnish
1 tbsp brown sugar or maple syrup
2 tsp corn flour
1/4 tsp ground nutmeg
1/4 tsp ground black pepper
6 x 4.41oz venison leg steaks, cut into 3cm pieces
5oz Portobellini mushrooms, diced
0.5oz dried porcini, optional
10oz Tenderstem® broccoli
1oz butter

Compatible with

Ninja Combi All-in-One Multi-Cooker, Oven & Air Fryer

Allergies

Tip: Allergy Advice

Cooking mode

LEVEL 1 (Combi Pan)

LEVEL 2 (Bake Tray)

LEVEL 1 (Combi Pan)

LEVEL 2 (Bake Tray)

Utensils

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

Step 9

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