-
1
In a shallow nonreactive baking dish, combine all the ingredients except the venison.
-
2
Add the venison and turn to coat.
-
3
Cover and refrigerate for at least 8 hours or overnight.
-
4
Heat the oil in a nonreactive saucepan.
-
5
Add the onion and carrot and cook over moderately high heat, stirring, until the onion is softened.
-
6
Stir in the garlic and cumin and cook for 2 minutes.
-
7
Add the lentils, chicken stock and thyme and bring to a simmer.
-
8
Cover and simmer over low heat, stirring, until tender, about 40 minutes.
-
9
Stir in the vinegar and season with salt and pepper.
-
10
Reserve 1/4 cup of the cooking liquid.
-
11
Cover the lentils and keep warm.
-
12
Heat 1 teaspoon of the olive oil in a large nonreactive skillet.
-
13
Add the spinach by handfuls and stir over high heat until wilted before adding more.
-
14
Transfer to a bowl, discarding any liquid.
-
15
Heat 1 tablespoon plus 2 teaspoons of the olive oil in the skillet.
-
16
Add the shallots and cook, stirring, until lightly browned.
-
17
Add the sage and vinegar.
-
18
Stir in the spinach.
-
19
Add the reserved lentil cooking liquid and season with salt and pepper.
-
20
Return to the bowl and keep warm.
-
21
Pat the venison dry with paper towels and cut the meat into 24 medallions; they should be about 3/4 inch thick for tenderloin and 1/2 inch thick for loin.
-
22
Season with salt and pepper.
-
23
Heat 1 tablespoon of the remaining oil in each of 2 large skillets until smoking.
-
24
Add the medallions and sear over high heat, turning once, until well browned but still rare inside, 3 to 5 minutes.
-
25
Drain the lentils and mound them on 8 plates.
-
26
Arrange the venison medallions over the lentils, top with the spinach salad and serve at once.
