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Ingredients

• 500 g boneless venison loin, well trimmed
• 3 tbsp Irish whiskey
• 12 rashers rashers of streaky bacon
• 1 tbsp vegetable oil
• 1 tbsp butter

• 100 g Puy lentils
• 700 ml beef stock, or water
• 1 tsp salt
• 2 tbsp onions, finely diced
• 2 tbsp carrots, finely diced
• 2 tbsp leeks, finely diced
• 2 tbsp celery, finely diced
• 2 tbsp potatoes, finely diced
• 2 tbsp sherry vinegar
• 100 g unsalted butter, chilled and diced

• 6 juniper berries
• 2 cloves
• teaspoon dried thyme
• 2 tsp black peppercorns
• tsp salt

• 250 ml brown chicken stock
• 125 ml double cream

Description

Impress Your Guests With Paul Rankin's Splendid Recipe For Pan-fried Venison With Lentils And A Rich Whiskey Cream Sauce

UK TV