Pan Seared Venison with Lentils, Brussels and Bacon

Pan Seared Venison with Lentils, Brussels and Bacon

Ready in 30 minutes Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, August 26, 2018.

Ingredients

Venison

  • 300g venison medallions
  • 1 tsp thyme leaves
  • 2 tsp butter

Lentils and Vegetables

  • 100g Puy lentils
  • 150g Brussels sprouts
  • 1 clove garlic
  • 50g bacon mince
  • 1 tsp Cazador spice
  • 2/3 bag baby spinach *
  • ¼ cup water
  • 2 Tbsp white wine or chicken stock
  • 1 tsp red wine vinegar
  • 1 tsp butter
  • 2 Tbsp mint leaves *
  • 2 Tbsp parsley leaves *

Steps

  1. Prep venison Preheat oven to 220°C. Bring a small pot of water to the boil. Pat venison dry and season. Drizzle with a little oil and coat in thyme leaves. Set aside to marinate.
  2. Cook lentils Add lentils to pot of boiling water and cook for about 18 minutes, until tender with a slight bite. Don’t season the pot for your lentils, as the salt stops them from cooking properly. Drain and return to pot with a drizzle of oil, set aside covered to keep warm.
  3. Cook Brussels sprouts Thinly slice Brussels sprouts and toss on a lined oven tray with a drizzle of oil. Season and roast in oven for 14-15 minutes, until dark golden and starting to crisp.
  4. Cook venison Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook vension for 3-4 minutes each side, for medium-rare (depending on thickness) or until cooked to your liking. Wrap in foil with first measure of butter and set aside to rest for 3-4 minutes. Once rested, thinly slice, reserving any juices.
  5. Wipe pan and return to medium-high heat with a drizzle of oil. Slice garlic. Add garlic and bacon mince to pan and cook for 1-2 minutes, until golden. Add Cazador spice and cook a further 30 seconds, until fragrant. Add water, wine/stock, vinegar and a pinch of salt. Add spinach and stir to wilt. Add cooked lentils and butter and season. Remove from heat and stir through mint and parsley.
  6. To serve Spoon lentils into bowls and top with Brussels sprouts and slices of venison. Drizzle over butter and resting juices

Nutritional Information

Energy 2242 kj
536 kcal
Protein 46.2g
Carbohydrate 27.4g
Fat 25.2g