Venison With Lentils Tomatoes Recipes

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VENISON AND LENTIL RAGOUT



Venison and Lentil Ragout image

Provided by Florence Fabricant

Categories     dinner, main course

Time 3h30m

Yield 6 servings

Number Of Ingredients 14

1 pound boneless venison in 1-inch cubes
1/4 cup balsamic vinegar
4 tablespoons olive oil
1 cup chopped onions
2 cups small mushrooms, quartered
1/2 cup chopped carrot
2 cloves garlic, minced
1 cup dry red wine
2 1/2 cups water
1 teaspoon dried thyme
Freshly ground black pepper
1 1/2 cups lentils
1/2 cup beef stock
Salt

Steps:

  • Mix the venison with the vinegar and two tablespoons of the olive oil. Allow to marinate for two hours.
  • Heat two tablespoons of the olive oil in a heavy casserole. Add the onion, saute until it begins to soften, then add the mushrooms and carrot and saute about six minutes longer. Stir in the garlic.
  • Add the wine, water, thyme, pepper, lentils and the venison with the marinade. Bring to a simmer, cover and allow to simmer for about one hour, until the lentils and the venison are tender. Stir in the beef stock and continue to cook about 20 minutes longer, until the stock is absorbed. Season to taste with salt and serve.

Nutrition Facts : @context http, Calories 431, UnsaturatedFat 8 grams, Carbohydrate 39 grams, Fat 11 grams, Fiber 6 grams, Protein 37 grams, SaturatedFat 2 grams, Sodium 830 milligrams, Sugar 5 grams

VENISON WITH LENTILS & TOMATOES



Venison With Lentils & Tomatoes image

This recipe is from India's 500 Best Recipes. I am adding it here to have it in my online cookbook! We love this dish! (I sometimes replaced pre-made garlic and ginger pastes for the fresh garlic and ginger)

Provided by replank

Categories     One Dish Meal

Time 1h5m

Yield 1 large pan, 4 serving(s)

Number Of Ingredients 19

4 tablespoons mustard oil (or corn oil)
1 bay leaf
2 whole cloves
4 black peppercorns
1 medium onion, sliced
1 lb venison, diced
1/2 teaspoon ground turmeric
1 1/2 teaspoons chili powder
1 teaspoon garam masala
1 teaspoon crushed coriander seed
1 in cinnamon stick
1 teaspoon crushed garlic
1 teaspoon ground fresh gingerroot
1 1/2 teaspoons salt
6 cups water
1/3 cup split red lentils
2 medium tomatoes, quartered
2 fresh green chilies, chopped
1 tablespoon chopped fresh coriander (cilantro)

Steps:

  • Heat oil in a wok or large, deep pan. Lower the heat slightly and add the bay leaf, cloves, peppercorns and onion slices. Fry for about 5 minutes, or until the onions are golden brown, stirring occasionally.
  • Add the diced venison, turmeric, chili powder, garam masala, coriander seeds, cinnamon stick, garlic, ginger and most of the salt, and stir-fry for about 5 minutes over a medium heat.
  • Pour in 3 1/2 cups of water an cover the pan with a lid. Simmer over a low heat for about 35-40 minutes, or until the water has evaporated and the meat is tender.
  • Put the lentils into a pan with the remaining 2 1/2 cups water and boil for about 12-15 minutes, or until the water has almost evaporated and the lentils are soft enough to mash. If the lentils are too thick, add up to 2/3 cup more water to loosen the mixture.
  • When the meat is tender, stir-fry the mixture using a wooden spoon, until some free oil begins to appear on the sides of the pan. Add the cooked lentis to the venison and mix together well.
  • Add the tomatoes, chillies and fresh coriander and serve.

Nutrition Facts : Calories 358.8, Fat 17.6, SaturatedFat 2.9, Cholesterol 95.2, Sodium 955.3, Carbohydrate 19.3, Fiber 8.1, Sugar 4.7, Protein 31.5

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