Braised lentils with duck 
and venison | ShootingUK

Ingredients

• 250g Puy lentils
• 1 clove garlic, peeled and crushed
• 4 sprigs thyme
• 100ml red wine
• 2tbsp duck or goose fat
• 1 onion, finely chopped
• 2 garlic cloves, chopped
• 250g venison steak, cut into 3cm pieces
• 2 duck legs, skin removed and meat diced
• half a green pepper, thinly sliced
• 2tsp smoked paprika
• 1tsp dried thyme
• 500ml chicken or meat stock
• Chopped parsley, to serve