Pan Seared Venison with Lentils, Brussels and Bacon

Steps

1. Prep venison Preheat oven to 220°C. Bring a small pot of water to the boil. Pat venison dry and place on a plate. Drizzle with a little oil, season and set aside.
2. Cook lentils and roast Brussels Add lentils to pot of boiling water and cook for about 18 minutes, until tender with a slight bite. Finely chop broccoli and add to lentils for final 2 minutes of cook time. Drain and return to pot with a drizzle of oil, keep warm. 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.
3. Cook venison Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook venison 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 juices.
4. Prep venison Wipe pan clean 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.
5. Prep venison Add spinach, water, wine/stock, vinegar and salt and stir to wilt. Add cooked lentils and butter and season to taste. 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.