Pot-Roasted Venison with Lentils and Beetroot Recipe

Name: Pot-Roasted Venison with Lentils and Beetroot Recipe
Ingredients: 80 ml (1/3 cup) olive oil; 2 onions, finely chopped; 3 garlic cloves, finely chopped; Rind of ½ orange, removed with a peeler; 2 tsp juniper berries, crushed; 500 ml cabernet sauvignon; 8 (3.5cm-thick) pieces of venison osso buco; 250 gm (1¼ cups) small green lentils; 500 ml (2 cups) veal stock; Roast beetroot and shallots; 1 bunch each of baby red beetroot and baby golden beetroot, trimmed, scrubbed and halved; 12 golden shallots; 2 tbsp extra-virgin olive oil; 2 tbsp cider vinegar; 2 tbsp thyme; 1 tbsp brown sugar

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Australian Gourmet Traveller wine match recipe for pot-roasted venison with lentils, roast beetroot and shallots.

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Ingredients

80 ml (1/3 cup) olive oil
2 onions, finely chopped
3 garlic cloves, finely chopped
Rind of ½ orange, removed with a peeler
2 tsp juniper berries, crushed
500 ml cabernet sauvignon
8 (3.5cm-thick) pieces of venison osso buco
250 gm (1¼ cups) small green lentils
500 ml (2 cups) veal stock
Roast beetroot and shallots
1 bunch each of baby red beetroot and baby golden beetroot, trimmed, scrubbed and halved
12 golden shallots
2 tbsp extra-virgin olive oil
2 tbsp cider vinegar
2 tbsp thyme
1 tbsp brown sugar