AT A GLANCE
|01||Heat half the oil in a saucepan, add onion and garlic and cook over medium heat until soft (7-10 minutes). Add orange rind and juniper berries and cook until fragrant (2-3 minutes). Add wine, bring to the boil (3-5 minutes), reduce heat to low and simmer to infuse (5 minutes), then cool. Place venison in a non-reactive dish (see note), pour over cooled wine mixture, turn to coat, cover and refrigerate overnight, turning occasionally.|
|02||Preheat oven to 150C. Remove venison from marinade and pat dry with absorbent paper. Strain marinade, reserving solids and liquid separately. Heat remaining olive oil in a casserole over medium-high heat, seal venison, turning occasionally until brown (3-5 minutes), transfer to a plate and set aside. Reduce heat to medium, add reserved vegetables to casserole and cook until heated through (2-3 minutes). Add lentils, stirring to combine. Place venison on top, pour over veal stock and reserved marinade, bring to the simmer (3-5 minutes). Cover, place in oven and cook, turning meat halfway through cooking, until meat is tender and just falling off the bone (2-2½ hours).|
|03||Meanwhile, for roast beetroot and shallots, combine beetroot, shallots and olive oil in a roasting pan and season to taste. Roast until tender (1-1½ hours). Remove from oven, add remaining ingredients, toss to combine and keep warm. Serve venison with lentils and sauce spooned over, and roast beetroot and shallots to the side.|
Note You'll need to begin this recipe a day ahead. For non-reactive dishes, use glass, ceramic or plastic when marinating to prevent the acidic nature of marinades reacting with metal dishes and imparting a metallic taste.