Papillote of the Saddle of Venison on Le Puy Lentils

(*) It is best to remove from the butcher, parry and chop the bones (instead of saddle of venison can also be used lamb).

Boil the lentils once in salted water and drain. Tie the thyme sprigs with the bay spice and sauté in butter with the fine vegetable cubes. Add the drained lentils and garlic and sweat briefly. Pour in enough chicken stock to just cover the lentils. Cook at low temperature for 30 to 40 minutes (check the bite). Season well with salt and freshly ground pepper.

Sauté the paruerenes (bones, skin and tendons) heartily in olive oil. Add the diced thyme, root vegetables, peppercorns and bay leaf and sauté. Extinguish with a dash of good balsamic vinegar, cook briefly, then add the red wine and the clear soup. Simmer gently on low heat for at least half an hour without a lid. Then strain through a fine sieve and reduce the jus by simmering. Finally, mix in cold butter cubes with a whisk, if desired.

Lay the slices of bacon on parchment paper, lapping a little at a time. Cut the venison tenderloin extensively down the middle and place both halves on top of each other so that the narrow end of the first piece is at the thick end of the second. Place the meat lengthwise on top of the bacon and roll tightly in it. Tie in portions with spaghetti. Then divide the meat into 4 medallions.

Cut these with a small

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