for 4 person

Squash puree

700 g	squash, cut into pieces
1	onion, cut into pieces
4 sprig	thyme, leaves torn off
2	garlic cloves, cut in half
2 tbsp	harissa
2 tbsp	olive oil
½ tsp	salt

To roast

300 g	squash, cut into cubes
1 tbsp	harissa
1 tbsp	olive oil
¼ bunch	thyme, leaves torn off
¼ tsp	salt
1	organic lime, grated zest and the juice

Game

	oil, for frying
350 g	venison strips
¼ tsp	salt

Wrap

8	wheat tortillas
75 g	pickled onions (borettane) , drained, quartered
½ bunch	flat-leaf parsley, leaves torn off
1	organic lime, cut into wedges

How it's done

Squash puree

Mix the squash with all the other ingredients up to and including the salt, spread on a baking tray lined with baking paper.

To roast

Approx. 25 mins. in the centre of an oven preheated to 200°C. Mix the diced squash with all the other ingredients up to and including the salt, place along the side of the tray, return the tray to the oven for approx. 15 mins. Remove, puree the pieces of squash with the lime zest and juice until smooth, set aside the diced squash.

Game

Heat the oil in a frying pan. Fry the meat in batches for approx. 1 min. per batch, season with salt, remove from the pan.

Wrap

Spread the squash puree on the tortillas, scatter the diced squash, meat, onions and parsley on top, fold and roll up the tortillas. Serve with the lime wedges.

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