venison crépinette with french style fine green lentils

Ingredients

Lentils

• 100g Mount Zero French Style Fine Green Lentils

• Drizzle of Mount Zero Frantoio Extra Virgin Olive Oil, for frying

• ½ brown onion, finely diced

• ½ medium carrot, finely diced

• ½ celery, finely diced

• 1 clove garlic, finely chopped

• 400ml vegetable stock

• 20g chicken stock reduction

• 10g unsalted cultured butter

• 10g flat leaf parsley, finely chopped

Venison Crépinette

• 50g caul fat

• 200g venison trim

• 125g venison heart

• 100g venison liver

• 125g pork back fat

• ½ tsp coriander seed, toasted and ground

• ½ tsp cumin seed, toasted and ground

• ½ shallot, finely diced

• ½ clove garlic, finely chopped

• 1 small dash of Port
• ½ egg, whisked

• ¼ cup rolled oats

• 1 bunch of flat leaf parsley, finely chopped

• 3 sprigs of fresh thyme, leaves stripped

• Mount Zero Pink Lake Salt, to taste

• Ground Tasmanian pepperberry, to taste (or black pepper)

To Serve

• Few parsley leaves, for garnish

• Drizzle of Mount Zero Frantoio Extra Virgin Olive Oil