Lentils make a great accompaniment to all roast meats, their earthy taste going particularly well with venison loin, writes Rose Prince
This recipe is generous for two but I always make double if cooking lentils, grazing on them throughout the week. They have beneficial health properties, as does venison, so this dish ticks every box.
Roast venison loin with braised lentils
Ingredients
For the lentils: these can be prepared in advance and reheated
- 200g green Puy lentils (or Italian brown lentils from Umbria)
- 1 clove of garlic, crushed but left whole
- 150ml red wine
- 2 sprigs fresh thyme or ½ tsp dried thyme
- 2 tbsp extra virgin olive oil
- 1 carrot, finely diced
- 1 onion, finely chopped
- ½ stick celery, finely chopped
- sea salt and freshly ground black pepper
To dress: extra virgin olive oil
Venison:
- 300g boned and rolled venison loin
- 2 tbsp melted butter
- Sea salt and freshly ground black pepper
Quince dressing:
- 2 tbsp quince paste (membrillo)
- 1 tbsp lemon juice
Method
- Put the lentils in a saucepan and add the garlic, red wine and thyme. Cover with water to a depth of 2cm, then heat until simmering. Continue to cook until the lentils are just tender. It is important not to…
