Venison Crepinette with French Style Fine Green Lentils

Richard Ousby - Executive Chef, Stokehouse



  • 100g Mt Zero French Style Fine Green Lentils
  • 20g Onion (diced)
  • 20g Carrot (finely diced)
  • 20g Celery (finely diced)
  • 1 clove garlic (finely chopped)
  • 400mL vegetable stock (boiling)
  • 20g chicken stock reduction
  • 10g cultured butter
  • 10g flat leaf parsley (finely chopped)



  • 200g Venison trim (minced)
  • 125g Venison heart (minced)
  • 100g Venison liver (minced)
  • 125g Pork back fat (minced)
  • 1g Coriander seed (toasted & ground)
  • 1g Cumin seed (toasted & ground)
  • ½ shallot (finely diced)
  • ½ clove garlic (finely chopped)
  • 1 small dash of  Port
  • ½ egg, whisked
  • 25g rolled oats
  • 25g flat leaf parsley (finely chopped)
  • 3 stems of fresh thyme (stripped)
  • 4g salt
  • 3g ground native pepper
  • 50g caul fat




  • Soak the lentils overnight in water. Strain all the water before you start to cook.
  • Heat up a large pan, then sweat the onion and garlic.
  • Add carrot and celery, then cook for 1 minute with no colour, lightly seasoning.
  • Add lentils and cook for 1-2 minutes.
  • Add stock to just cover the lentils, and gently cook until the lentils are al dente (adding more stock as needed).
  • Finish with chicken stock reduction, parsley and butter.


  • Preheat oven to 200°C
  • Soak caul fat in water for 2 to 3 hours.
  • Combine all other ingredients well, and weight out portions of approximately 100g.
  • Remove the caul fat from the water – try to get as much water out as possible, then open it up gently.
  • Add the pre-portioned venison ball on top of the caul fat and wrap up
  • Bake in preheated oven for 10 minutes, then rest for 5 minutes.

Recipe Ingredients from the Mount Zero Range