4 wild boar steaks (or venison steaks)
250g ready cooked Beluga Lentils or Puy Lentils (we use Merchant Gourmet)
150g mixed wild mushrooms
60g butter
8tbsp rapeseed oil
1 onion, peeled and finely chopped
Sea salt and black pepper
150ml double cream
1tbsp parsley oil, optional

Season the lentils with sea salt and black pepper. Heat 2 tablespoons of the oil and 30g of the butter, when melted, pour it over the lentils and mix together (this will make the lentils shine). Heat gently and keep warm.

Gently fry the chopped onion in the remaining 30g of butter and 2 tbsp. of oil, fry until transparent and soft, but not browned. Pour in the cream and heat; reduce until the sauce has thickened.

Heat a further 2 tablespoons of oil and fry the mushrooms gently, and then add to the onion and cream mixture.

Meanwhile, heat a griddle pan, oil the steaks and season well, place the wild boar steaks on it, cook for two minutes on either side. If you prefer your steaks slightly pink, lower the heat.

To serve, place the lentils on a warmed plate, top with the mushroom and onions in cream, and layer the wild boar steaks on top. Drizzle parsley oil around the side.

did this for eosm dinner - G&J, Colin and Sharon at St G