Venison Haunch with roast parsnips, apple, crispy kale and lentils

Ingredients

1 Venison haunch

250g cooked lentils (we used 1 pack of Merchant Gourmet puy Lentils)

800g Parsnips, cut into fat batons

6 Small shallots, quartered

3 Apples, cored and cut into thick discs

1 tsp Ground cumin

2 tbsp Butter

2 tbsp Honey

150g Black kale, stripped from the stalk and roughly torn

Method

1. Preheat your oven to 200°C (Gas mark 6).
2. Place the parsnips and shallots in a large roasting tray. Drizzle with 2 tablespoons of oil, season well, and roast in the oven for 15 minutes.
3. After 15 minutes, add the apples, butter, honey, and cumin to the roasting tray with the parsnips and shallots. Toss everything together and return the tray to the oven.
4. Season the saddle generously with salt and pepper and touch of oil. Pop a large frying pan high heat and sear the saddle until deeply coloured and slightly charred on all sides.
5. Once seared (around 5 mins) place the venison on top of the roasted veg tray, so its juices drip onto the vegetables. Roast for 12 minutes.
6. Remove the venison from the oven, wrap in some foil and let it rest in a warm spot for 10 minutes.
7. Mix the kale and the lentils into the tray of vegetables and roast for further 10 minutes until the kale wilts and crisps.
8. After the venison has rested, slice it and place back on top of the roasted veg. Pour any resting juices into the vegetable tray.

Serve as a centre piece / sharing dish.

Enjoy!