Yield: 6 Servings Squash: 3 acorn squash 2 tablespoons olive oil 4 tablespoons butter Salt and pepper Thyme juslee: 10-12 pounds venison or veal bones 3 tablespoons butter 1 onion, diced 1/2 head celery, diced 2 carrots, diced 2 cloves Read More …
Seared Venison with Roasted Acorn Squash and Thyme Juslee