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Categories:
cubes balsamic vinegar olive oil onions mushrooms carrot garlic red wine water thyme freshly ground black pepper lentils beef stock salt
Viewed: 124 - Published at: 9 years agoIngredients
- 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
Method
- 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.
