Games Steaks with Lentil Ragout
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 20 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 Tbsp olive oil
- 1 cup Bacon (finely diced)
- 3 cloves garlic cloves (finely diced)
- 1 onion (finely diced)
- 2 carrots (finely diced)
- 1 cup Lentils (soaked overnight in cold water)
- 1 bay leaf
- 2 ½ cups vegetable stock
- ¼ cup dark balsamic vinegar
- 1 Tbsp dried marjoram
- 2 Tbsps butter
- 1 Apple (cut into wedges)
- 1 Tbsp Oil (for frying)
- 1 Tbsp butter (for frying)
- 18 ozs boneless venison saddle (cut into equal sized pieces and flattened slightly)
- 1 sprig thyme
- 1 sprig rosemary
- ⅜ cup Red wine
- 1 Tbsp chopped parsley
- 2 Tbsps Cranberry
Preparation steps
1.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.
2.
Heat the oil in a saucepan, add the bacon and diced vegetables and fry for approx. 2 minutes. Add the soaked lentils and bay leaf, fry together briefly then deglaze with a little stock. Simmer for 20-25 minutes, repeatedly adding stock and allowing it to evaporate, until the lentils are cooked. Finally, season to taste with balsamic vinegar, ground black pepper, salt and marjoram.
3.
Heat the butter and gently fry the apple wedges for 2-4 minutes.
4.
Heat the oil and butter in an oven-proof frying pan and sear the venison steaks with the thyme and rosemary. Transfer to the oven and cook for 6-8 minutes; the meat should still be pink in the centre. Remove the steaks from the pan and deglaze the pan with red wine. Reduce briefly then strain the juices. Season to taste and drizzle over the steaks.
5.
Stir the parsley through the lentils and arrange on plates. Top with the steaks and serve garnished with apple wedges and cranberries.
