Venison Steaks with Bacon Lentils, Apple and Lingonberries
- 150 grams Lentils
- 500 grams boneless Venison rib
- 3 garlic cloves
- 1 onion
- 2 carrots
- 150 grams Bacon
- 1 Tbsp olive oil
- 14 bay leaves
- 600 milliliters Vegetable broth
- 50 milliliters dark balsamic vinegar
- freshly ground peppers
- 1 Tbsp dried marjoram
- 1 Apple
- 20 grams butter
- 1 Tbsp vegetable oil (to fry)
- 1 Tbsp butter (to fry)
- 1 sprig thyme
- 1 sprig rosemary
- 100 milliliters Red wine
- 1 Tbsp chopped parsley
- 2 Tbsps lingonberry
Soak the lentils overnight in plenty of cold water.
Parry the venison ribs (of sinews), cut into equal pieces and press slightly flat. Peel the garlic, onion and carrots, and cut into fine dices. Cut the bacon into small cubes.
Heat olive oil in a saucepan, and saute the bacon and the diced vegetables in it for about 2 minutes.
Add the soaked lentils and bay leaf to the bacon, and saute briefly. Pour in a little vegetable broth and simmer for 20-25 minutes. Pour in the vegetable broth repeatedly and allow to evaporate, until the lentils are tender. Stir in the balsamic vinegar and marjoram, and season with salt and pepper.
Rinse the apple, cut into quarters, remove the core and cut into wedges. Saute the apple wedges in hot butter for 2-4 minutes.
Season the venison rib steaks with salt and pepper.
Heat oil and butter in an ovenproof pan and fry venison rib steaks in it with the thyme and rosemary sprigs briefly. Place the pan in the preheated oven and fry at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for about 6-8 minutes. The steaks should be pink inside.
Remove the steaks from the pan and set aside. Deglaze the pan drippings with red wine, boil briefly, strain and season with salt and pepper. Drizzle the fried venison steaks with the sauce.
Stir the chopped parsley into the lentils before serving. Arrange the venison steaks over the bacon lentils in a plate and serve garnished with sauteed apple slices and lingonberries.