Venison Steaks with Warm Lentil, Shallot and Sun-Blushed Tomato Salad


Wash the lentils in cold water and transfer into a saucepan.

Cover with cold water (NO SALT) and place on the heat. Once the lentils are boiling, turn the heat down and allow to simmer for 10-15mins or until tender.


Dice the shallot very finally and place in a mixing bowl. Chop up the sun-blushed tomatoes and add into the shallots. Now add the coriander, parsley, chilli, garlic, Dijon mustard, vinegar, lemon juice and zest and the olive oil.

Once the lentils are cooked, drain and add to the mix whilst still warm.

Season with salt and pepper.

Cook the Venison steaks by heating a frying pan on the highest heat and adding the oil.  Once hot, cook the seasoned steaks on both sides for 4-5 minutes, depending on the thickness and how you would like to serve them.  I recommend medium rare.   Add the butter and spoon over the steaks.


Remove from the pan and leave to rest before slicing and serving with the lentil salad.

Serves 4

Preparation: 30

Time to cook: 30

Venison Steaks with Warm Lentil, Shallot and Sun-Blushed Tomato Salad


Venison Steaks


4 x 180g-200g venison steaks or medallions cut from the Denver leg cut

2 tbsp rape seed oil



Small knob of Butter


250g dried puy lentils

2 banana shallot, finely chopped

100g semi blushed tomatoes, chopped

2 tbsp chopped coriander

2 tbsp chopped parsley

1 fresh red chilli, finally chopped

1 cloves garlic, finally grated

2 tsp Dijon mustard

1 tsp red wine vinegar

Juice and zest 2 lemons

6 tbsp olive oil

Salt and pepper

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