RHYS’ WEST COAST VENISON

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PREP TIME 35 minutes
COOK TIME 20-30 minutes
SERVES 4

INGREDIENTS

800g butterflied venison leg

Marinade:

2 tbsp olive oil

1 shallot, finely diced

2 cloves garlic, minced

2 tsp thyme leaves

2 tsp chilli flakes

Lentils:

1/2 brown onion, finely diced

1/2 carrot, finely diced

1/2 celery stalk, finely diced

1/2 leek, finely diced

2 tsp chopped thyme

1 1/2 cups pre-cooked lentils

100ml dark IPA beer

2 tbsp butter

Salad:

1/2 bunch escarole, chopped into batons

2 radishes, thinly sliced (reserve and roughly chop the leaves)

1 baby cos heart, julienned

1/2 bunch watercress, torn

METHOD

Step 1 

Combine the marinade ingredients in a food processor and blitz until a smooth paste forms. Coat the venison evenly with the marinade, then refrigerate for at least 30 minutes.

Step 2

Heat a medium saucepan over low–medium heat. Add the butter, onion, carrot, celery, leek, and thyme. Sauté gently until softened.

Step 3

Preheat a griddle pan to medium heat. Place the marinated venison on the pan and cook, turning occasionally, until it develops a nice char.

Step 4

While the venison and lentils are cooking, toss the escarole, cos heart, watercress, and radishes in a large bowl. Set aside.

Step 5

Stir the lentils into the saucepan with the vegetables.

Pour in the dark IPA and let the mixture braise for about 10 minutes, allowing the flavours to meld.

Step 6

Once the venison is cooked to your liking, remove it from the heat and allow it to rest for half its cooking time. Slice the rested venison against the grain into even portions.

Step 7

Spoon the braised lentils onto each plate. Arrange slices of venison on top of the lentils.

Add a portion of the fresh salad on the side to complete the dish.