Roe deer with lentil purée
Preparation 30 min, cooking 2 hours 40 min, high difficulty
1 kg of venison meat, 400 g of lentils, 200 g of tomato pulp, 100 g of lard in strips, 180 g of diced bacon, 60 g of butter, 1/2 onion, 1/2 carrot, 1 / 2 glass of white wine, 1 dl of broth, 2 tablespoons of extra virgin olive oil, salt and pepper. For the marinade: 1 carrot, 1 onion, 1 celery stick, 1 bunch of parsley, 1 clove of garlic, 1 glass of white wine, 1/2 glass of vinegar, 40 g of butter.
Pierce the meat to stick it with the lard. For the marinade, cut the carrot, onion and celery into small pieces and brown them in a pan with the chopped butter, parsley and garlic; add the wine and vinegar and bring to a boil; let it cool and marinate the meat for 24 hours. Soak the lentils for 12 hours.
After the indicated time, drain the meat, add salt, pepper and brown it in a pan with the butter and half the bacon; then add the filtered marinade a little at a time and cook for about 2 and a half hours.
Chop the onion and carrot and put them to fry in a pan with the oil and the remaining bacon; then add the well-drained lentils, stir, wet with the wine and, when it has evaporated, add the tomato pulp, salt, pepper and the hot broth and cook for 40-45 minutes. Finally, pass the lentils.
Serve the venison very hot, cut into slices and accompanied with the lentil purée.