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Venison Medallions and Spiced Lentils

Main Ingredient(s): Venison, Onion

Type: Main Meal | Difficulty: Medium | Serves: 4

Venison Medallions and Spiced Lentils from Eadie Manson.



Venison Method:

Sear the Medallion in a hot pan until evenly browned on each side. Remove from the heat and allow to rest.  Carve then serve


Spiced Lentils Method:

Soak the lentils over night in cold water.Next day cook the lentils in boiling salted water and cook for 30 mins or until tender, drain and leave to cool.Warm the cumin in a dry saucepan to release the flavours, add the vinegar onions and garlic and cook for 10 mins.Add the rest of the ingredients, plus the cooked lentils and stir well.Remove from the heat and cool completely.




2 Venison Medallions
100gms Puy lentils
Pinch Cumin
½ Red Onion, diced
25mls Balsamic Vinegar
1 clove Garlic, crushed
20gms  Pickled Ginger, chopped
25mls Soya Sauce
1 tbsp Tomato Ketchup
2 tbsp Sweet Chilli Sauce
2 tbsp Olive Oil
1 tbsp Chopped Coriander
Squeeze Lemon Juice

Where to buy the ingredients in Fife...

› Venison
› Onion

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