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🍽️ Tender Venison Chops with Spiced Lentils and Vegetables

782 kcal · 30 min · 4 servings

Ingredients

• 800 g Venison Loin
• 1 tsp dried Rosemary
• 0.5 tsp ground Allspice
• 75 ml Black Currant Liqueur
• 70 ml Olive Oil
• 2 Rosemary Sprigs
• Pepper
• Salt
• 4 tbsp Rapeseed Oil
• 150 g Green Lentils
• 150 g Brown Lentils
• 800 ml Vegetable Broth
• 1 Onion
• 1 Garlic Clove
• 150 g Celeriac
• 2 Red Bell Peppers
• 1 Orange Bell Pepper
• Salt
• Pepper
• Cumin (ground)
• Cilantro (ground)
• Rosemary (for garnish)

Instructions

1. 1. Rinse the venison rack under running water and pat it completely dry with kitchen paper.
2. 2. Mix fresh rosemary, allspice berries, liqueur, and oil in a bowl to create a marinade.
3. 3. Place the meat together with the washed rosemary sprigs into the marinade.
4. 4. Cover the bowl and let the meat marinate overnight in the refrigerator.
5. 5. Soak the lentils in plenty of unsalted water the night before.
6. 6. Drain the lentils the next day and cook them in the vegetable broth for about 40 minutes until tender but firm.
7. 7. Peel the onion and the garlic.
8. 8. Slice the onion into thin rings.
9. 9. Press the garlic through a press or chop it finely.
10. 10. Clean the celery and cut it into approximately 1-centimeter cubes.
11. 11. Wash the bell pepper, remove the core, and dice it into small pieces.
12. 12. Add the prepared vegetables to the lentils about 10 minutes before the end of their cooking time.
13. 13. Season the lentil mixture with salt, pepper, cumin, and coriander to taste.
14. 14. Remove the meat from the marinade and let it drip briefly.
15. 15. Pat the meat dry again with kitchen paper.
16. 16. Season the meat generously with salt and pepper.
17. 17. Heat oil in a large frying pan.
18. 18. Sear the meat on the bone side over high heat for about 3 to 4 minutes.
19. 19. Turn the meat and cook for another 5 minutes over medium heat.
20. 20. Add the rosemary sprigs from the marinade to the pan.
21. 21. Remove the meat from the pan and wrap it in aluminum foil.
22. 22. Let the meat rest in the foil for about 5 minutes.
23. 23. Slice the meat into individual chops.
24. 24. Serve the chops on top of the lentil mixture.
25. 25. Garnish the dish with fresh rosemary if desired.

Nutrition per serving

• kcal: 782
• Protein: 65 g · Fett/Fat: 35 g · Carbs: 43 g