Venison and Lentil Ragout Recipe

Name: Venison and Lentil Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Mix the venison with the vinegar and two tablespoons of the olive oil.
2
Allow to marinate for two hours.
3
Heat two tablespoons of the olive oil in a heavy casserole.
4
Add the onion, saute until it begins to soften, then add the mushrooms and carrot and saute about six minutes longer.
5
Stir in the garlic.
6
Add the wine, water, thyme, pepper, lentils and the venison with the marinade.
7
Bring to a simmer, cover and allow to simmer for about one hour, until the lentils and the venison are tender.
8
Stir in the beef stock and continue to cook about 20 minutes longer, until the stock is absorbed.
9
Season to taste with salt and serve.

287

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound boneless venison in 1-inch cubes, 1/4 cup balsamic vinegar, 4 tablespoons olive oil, 1 cup chopped onions, and more.

Yes, Venison and Lentil Ragout falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Venison and Lentil Ragout

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