venison crépinette with french style fine green lentils

Author

Richard Ousby, Stokehouse

Ingredients

• 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
• 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)
• Few parsley leaves, for garnish
• Drizzle of Mount Zero Frantoio Extra Virgin Olive Oil

Directions

1. Soak the lentils overnight in water. Strain all the water before you start to cook.
2. Heat up a large pan, then sweat the onion and garlic.
3. Add carrot and celery, then cook for 1 minute with no colour, lightly seasoning.
4. Add lentils and cook for 1-2 minutes. Add in the vegetable stock to just cover the lentils, and gently cook until the lentils are al dente (adding more stock as needed).
5. Finish with chicken stock reduction, parsley and butter.
6. Soak caul fat in water for 2 to 3 hours to soften
7. Run venison and pork back fat through a meat grinder and mix until well incorporated.
8. Combine all other ingredients well, and weight out portions of approximately 100g.
9. Preheat oven to 200 degrees Celsius.
10. Remove the caul fat from the water – try to get as much water out as possible, then open it up gently.
11. Add the pre-portioned venison ball on top of the caul fat and wrap it up.
12. Bake in preheated oven for 10 minutes, then rest for 5 minutes.
13. Portion out cooked lentils, and place one venison ball on top. Garnish with parsley leaves and a drizzle of olive oil, then serve.