Venison shortloin with caramelised fennel, lentils and beetroot, feta and basil relish from Cuisine Magazine, May/Jun 2010 (#140) (page 78) by Al Brown

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute green lentils for Puy lentils, and venison backstrap for venison shortloin.

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