Roast venison loin with braised lentils

Name: Roast venison loin with braised lentils
Ingredients: 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; freshly ground black pepper; extra virgin olive oil; 300g boned and rolled venison loin; 2 tbsp melted butter; 2 tbsp quince paste (membrillo); 1 tbsp lemon juice

www.shootinguk.co.uk

Try Roast Venison Loin With Braised Lentils from Shooting UK. Rich, hearty venison recipes that bring the flavours of the field to your kitchen table.

View full recipe on www.shootinguk.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.shootinguk.co.uk.

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