Horseradish Lentil Vegetable with Roasted Apple and Deer Fillet
Horseradish lentil vegetable with roasted apple and deer fillet is a recipe featuring fresh ingredients from the cooking category. Try this and more recipes from Spoonsparrow!
Ingredients
- 150 g Mountain Lentils
- 400 ml vegetable stock
- 50 g red lentils
- 400 g venison back fillet
- salt, freshly ground pepper
- 3 tbsp oil
- 4 small apples
- 1 leek stalk
- 1 onion
- 50 ml Cumberlandsauce
- 5 cm fresh horseradish
Instructions
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1.
Cook mountain lentils in vegetable stock for 30 minutes. After 25 minutes add the red lentils.
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2.
Season venison back fillet with salt and pepper. Heat 1 tbsp oil in a pan and sear the fillet on both sides. Place it in a heat‑proof dish. Wash apples, slice them and arrange them in the dish. Roast in a preheated oven at 175°C (gas: level 2–3, fan: 160°C) for 12–15 minutes.
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3.
Clean, wash and finely chop leek. Peel and dice onion. Heat remaining oil. Briefly sauté onion and leek. Add lentils and mix. Stir in Cumberlandsauce. Season with salt and pepper. Peel horseradish and grate finely.
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4.
Let the venison fillet rest for 5 minutes then slice. Plate together with apples and lentil vegetable. Sprinkle with grated horseradish before serving.
