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Dark Days Meal 9: Venison Stuffed with Mashed Turnips - Backyard Grocery

Dark Days Meal 9: Venison Stuffed with Mashed Turnips

venison stuffed with mashed turnip

Winter comfort: venison stuffed with mashed turnip and Crimini mushrooms. And don't forget the tender greens!

I’ve got a dark days challenge coming up, and I’m not sure I’ll be able to do it. The one pot meal has me stumped, mostly because I don’t want to make chili for it. I actually made a slow cook chicken this week, but while it was tasty, it wasn’t post worthy. And the acorn squash wouldn’t fit in the slow cooker, so it was really a two pot meal by the time I finished.

garden turnips

Our first turnip harvest. I'm so glad there's more!

So I gave up momentarily. It was time to harvest the first batch of baby turnips and I wanted to do something special with them. I pulled a nice venison flank steak out of the freezer, found some local Crimini mushrooms and set out to make a feast. For the record, I love mashing things and rolling them up in meat. It makes me happy. I’ve done this with pumpkin, celery root, and potatoes. It’s all worthy.

I was surprised when Rick said he would actually try the mashed turnips. He’s adventurous in the growing of veggies, but not so much in the eating of them. But apparently he has resolved to try more of what I cook from the garden. I’m happy to report that his first forray was a success…in fact, he loved the mashed turnips. And what’s not to love? They taste like mashed potatoes with a little bit of horseradish thrown in. A beautiful compliment for any rich red meat.

About the ingredients for this dish. The venison is from my quickly dwindling stash (Rick needs to get out there before the season is over!) and the turnips are from our greenhouse garden. The butter and cream come from Trickling Farms Creamery (PA), the mushrooms from somewhere in PA. The olive oil for the turnip greens is Zoe’s organic.

Recipe: Venison Flank Steak Stuffed with Mashed Turnip and Mushrooms

Summary: Local winter comfort; the tangy turnips are perfect with the rich meat.


  • 5 baby turnips (yield about 1 cup)
  • cream
  • butter
  • pepper
  • 1 cup Crimini mushrooms chopped
  • 1 lb venison flank steak
  • olive oil
  • freshly ground pepper


making mashed turnips

First, make the mashed turnips.

  1. First, make the mashed turnips, which is just like making mashed potatoes. Bring water in a small stock pot to boil. Add the turnip and boil until fork tender (about 10 minutes). Drain water.
  2. Mash the turnips, either by putting them through a ricer or with your favorite mashing tool.
  3. Add butter and cream to taste (amounts depend on how much turnip you have and how creamy you like it. Pepper to taste.
  4. Set turnips aside.
  5. Preheat the oven to 300°

    venison roll up

    Spread the mushrooms and turnip, and roll 'er up.

  6. In a small oven-save sauté pan or dutch oven, melt about 2 tsp of butter over a medium heat. Add the mushrooms and sauté until tender. Remove to a small dish and set aside.
  7. Butterfly the venison flank steak so you have one long, thin piece.
  8. Spread the mashed turnip over the meat, stopping 1/4 inch from each side.
  9. Spread the mushrooms over the turnip.
  10. Roll the meat, keeping the turnip and mushrooms inside as much as possible.
  11. Secure with cooking twine or toothpicks.
  12. Using the Dutch oven, sear the meat for about 3 minutes on each side, until nice and brown.
  13. Place the Dutch oven in the oven and roast the meat for about 40 minutes.
  14. Remove from oven and let sit for 5 to 10 minutes before serving.

Preparation time: 25 minute(s)

Cooking time: 40 minute(s)

Diet tags: High protein

Number of servings (yield): 4

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © Susan Rose.

Recipe: Sauted Turnip Greens

turnip greens

Sauted turnip greens are simply amazing.

Summary: Richer than spinach, and just as healthy


  • 4 cups of turnip greens
  • 1 Tbs olive oil
  • salt to taste


  1. Wash the turnip greens, making sure to get rid of all the grit.
  2. Dry the leaves.
  3. Remove the stalks, and tear the leaves into smaller pieces, about 2 inches works well.
  4. Heat about 1 Tbs of olive oil in a large skillet.
  5. Add the greens and sauté on medium heat until tender, about 5 minutes.
  6. Salt to taste.

Preparation time: 3 minute(s)

Cooking time: 5 minute(s)

Diet type: Vegetarian

Number of servings (yield): 4

Copyright © Susan Rose.

See this and more great recipes on the Homestead Barn Hop.

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