Roast Venison with Lentils
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Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
Calories:
232
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
Calories | 232 kcal | (11 %) | ||
Protein | 34.9 g | (36 %) | ||
Fat | 9.6 g | (8 %) | ||
Carbohydrates | 23 g | (15 %) |
Author of this recipe:

EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 150 grams Lentils
- 400 milliliters vegetable stock
- 50 grams red Lentils
- 400 grams Venison fillet
- salt and freshly ground pepper
- 3 Tbsps vegetable oil
- 4 small Apple
- 1 Leek
- 1 onion
- 50 milliliters Cumberland sauce
- 5 centimeters fresh Horseradish
Preparation steps
1.
Boil lentils in vegetable stock for 30 minutes. After 25 minutes, add red lentils.
2.
Season venison with salt and pepper. Heat 1 tablespoon oil in a pan. Add venison and sear on both sides. Place venison in an ovenproof dish. Rinse and slice apples, then add to pan. Roast in an oven preheated to 175°C (approximately 350°F) for 12-15 minutes.
3.
Rinse and mince leek. Peel and dice onion. Heat remaining oil and sauté onion and leek. Add lentils and stir. Stir in cumberland sauce and season with salt and pepper. Peel and grate horseradish.
4.
Remove venison from oven and let rest for 5 minutes. Slice and plate with apples and lentils. Serve garnished with horseradish.