Venison and Lentil Ragout

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

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    387 calories; 11 grams fat; 1 gram saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 29 grams protein; 13 milligrams cholesterol; 271 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

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

• This dish can be served at room temperature with a light vinaigrette sauce over it as a salad.