Cervena Venison steaks with warm lentil, shallot and tomato salad
- Venison
- 800 g Cervena Venison Denver leg piece (cut into 200 g medallions)
- 2 tbsp grapeseed oil
- Small knob of Butter
- Salad
- 250 g dried puy lentils
- 2 banana shallots finely chopped
- 100 g semi blushed tomatoes chopped
- 2 tbsp chopped coriander
- 1 fresh red chili finally chopped
- 2 tsp Dijon mustard
- 2 lemons juice and zest
- 1 tsp red wine vinegar
- 6 tbsp olive oil
- 1 clove garlic finally grated
- 2 tbsp chopped parsley
Method
Salad
Wash the lentils in cold water and transfer into a saucepan. Cover with cold water and place on the heat. Once the lentils are boiling, turn the heat down and allow to simmer for 10-15 minutes or until tender.
Dice the shallots very finely and place in a mixing bowl. Chop the sun-blushed tomatoes and add into the shallots along with the coriander, parsley, chili, garlic, Dijon mustard, vinegar, lemon juice and zest, and the olive oil. Drain the lentils, mix while still warm and, season to taste.
Cervena venison
Season medallions with salt and pepper. Heat a fry pan on the highest heat and add the oil. Cook the medallions on both sides for 4-5 minutes, depending on the thickness and how you would like to serve them. Add the butter and spoon it over the steaks.
Remove from the pan and leave to rest before slicing and serving with the lentil salad.
Servings4portions
Prep Time30minutes
Cooking Time30minutes
INGREDIENTS
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Method Salad Wash the lentils in cold water and transfer into a saucepan. Cover with cold water and place on the heat. Once the lentils are boiling, turn the heat down and allow to simmer for 10-15 minutes or until tender. Dice the shallots very finely and place in a mixing bowl. Chop the sun-blushed tomatoes and add into the shallots along with the coriander, parsley, chili, garlic, Dijon mustard, vinegar, lemon juice and zest, and the olive oil. Drain the lentils, mix while still warm and, season to taste. Cervena venison Season medallions with salt and pepper. Heat a fry pan on the highest heat and add the oil. Cook the medallions on both sides for 4-5 minutes, depending on the thickness and how you would like to serve them. Add the butter and spoon it over the steaks. Remove from the pan and leave to rest before slicing and serving with the lentil salad. |
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