Roast Venison with Lentils
Boil lentils in vegetable stock for 30 minutes. After 25 minutes, add red lentils.
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.
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.
Remove venison from oven and let rest for 5 minutes. Slice and plate with apples and lentils. Serve garnished with horseradish.