Venison Haunch with roast parsnips, apple, crispy kale and lentils - Cranstons

Ingredients

• 1 Venison haunch
• 250g cooked lentils (we used 1 pack of Merchant Gourmet puy Lentils)
• 800g Parsnips, cut into fat batons
• 6 Small shallots, quartered
• 3 Apples, cored and cut into thick discs
• 1 tsp Ground cumin
• 2 tbsp Butter
• 2 tbsp Honey
• 150g Black kale, stripped from the stalk and roughly torn