They say what grows together goes together. Delicate Venison, bitter kale, sharp apples and sweet roots couldn’t be more germane at this time of year. The cumin seems like an odd addition, but it goes incredibly well with the parsnips; their earthiness complements each other and you get a comforting fragrance rather than any distinct curry-like notes. Get your timings right and this should all come together at the same time. Keep an eye on the venison and take care not to overcook it; if you have a meat thermometer you want to aim for about 50⁰C in the centre as it comes out of the oven.



  • Turn your oven to 200⁰C/Gas 6 to preheat. Remove the saddle from the fridge.

    To cook the lentils, coarsely chop the dried mushrooms and add them to a medium saucepan with the garlic and wine. Bring up to a simmer and cook for a few minutes until the wine has easily halved in volume. 

    Tip in the lentils and stock, bring to a very gentle simmer and cook, uncovered, for 25-30 mins, until the lentils are tender but not mushy. Most of the liquid should have been absorbed. Add a dash more water if they dry out before they are cooked. Stir the mustard in at the end and season with salt and pepper to your taste. 

    While the lentils are cooking, thrown the parsnips and shallots into a large heavy roasting tray with 2 tablespoons of oil. Season them well, transfer them to the oven and set a timer for 15 minutes.

    Season the saddle generously with salt and pepper. Pop a large frying pan on the heat with a dash of oil. Sear the saddle over a high heat until deeply coloured on all sides.  

    When the parsnip timer goes off, thrown the apples, butter, honey and cumin into the tray too. Mix well and return to the middle shelf of the oven. Place the seared venison saddle on the oven shelf directly above the tray, so that any roasting juices drop into the parsnips. Set a 12-minute timer. 

    When your timer goes off, remove the saddle from the oven and keep it somewhere warm to rest for 10 minutes. Mix the kale into the tray with the parsnips and return it to the oven for a final 5 minutes to allow the kale to wilt. Remove the tray from the oven and garnish with the toasted almonds. 

    Once rested, carve the saddle into slices and stir any resting juices into the roasting tray of veg. Serve to the table with the lentils on the side, or alternatively, you could stir the lentils into the roasting tray before serving.

Buy the Ingredients

Explore all recipe ingredients here.

Add AVAILABLE items to bag Added

More Recipes

Choose a Delivery Day

Please pop your postcode in and we'll show you the delivery dates available in your area.