Roast venison loin with braised lentils | ShootingUK

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 and freshly ground black pepper
• To dress: extra virgin olive oil
• 300g boned and rolled venison loin
• 2 tbsp melted butter
• 2 tbsp quince paste (membrillo)
• 1 tbsp lemon juice