Venison and Lentil Ragout

Name: Venison and Lentil Ragout
Yield: 6 servings
Ingredients: 1 pound boneless venison in 1-inch cubes; ¼ cup balsamic vinegar; 4 tablespoons olive oil; 1 cup chopped onions; 2 cups small mushrooms, quartered; ½ cup chopped carrot; 2 cloves garlic, minced; 1 cup dry red wine; 2 ½ cups water; 1 teaspoon dried thyme; Freshly ground black pepper; 1 ½ cups lentils; ½ cup beef stock; Salt

By Florence Fabricant

Published January 31, 1987

Total Time: 1 hour 30 minutes, plus 2 hours' marination
Rating: 4(44)
Comments: Read comments

Featured in: FOOD; LEAN, LOW-CHOLESTEROL VENISON MORE COMMON IN THE MARKET

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Ingredients

Yield:6 servings

1 pound boneless venison in 1-inch cubes
¼ cup balsamic vinegar
4 tablespoons olive oil
1 cup chopped onions
2 cups small mushrooms, quartered
½ cup chopped carrot
2 cloves garlic, minced
1 cup dry red wine
2 ½ cups water
1 teaspoon dried thyme
Freshly ground black pepper
1 ½ cups lentils
½ cup beef stock
Salt

Ingredient Substitution Guide

Preparation

Step 1
Mix the venison with the vinegar and two tablespoons of the olive oil. Allow to marinate for two hours.
Step 2
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.
Step 3
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.

Tip