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Venison steaks with crme frache & thyme lentils
- 4 venison fillet steaks, about 170g each
- olive oil
- 200g puy lentils
- 1 shallot , finely chopped
- 1 tbsp red wine vinegar
- 500ml chicken stock
- 1 tbsp thyme leaves , chopped
- 200g crme frache
- 1 tbsp Dijon mustard
Directions:View on BBC Good Food
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