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  • Larry White

SMOKY VENISON & LENTIL STEW



This is one of those meals that's great to end a long winter with. You can sit around the dinner table talking about how your big-game hunting season went and what you're looking forward to next season while you keep topping off your bowl.


Ingredients:

· 3 Tablespoons (or as needed) – Grape-Seed Oil

· 2 Pounds – Venison Shoulder (cut into 1 inch chunks)

· 1 ½ Cups – Dried Lentils

· 4 Each – Carrots (sliced ½ inch thick)

· 2 Each – Celery Stalks (diced)

· 1 Each – Yellow Onion (diced)

· 3 Each – Garlic Cloves (finely minced)

· 1 Cup – Corn Kernels

· 1 Each – Chipotle Peppers in Adobo (Chopped) **Found in Latin Section of

your local grocery store.

· 28 Ounce Can – Fire Roasted Tomatoes

· 6 ½ Cups – Venison, Beef or Chicken Stock

· ½ Cup – Dry Red Wine

· 2 Each – Bay Leaves

· 1 Teaspoons – Dried thyme

· 1 Teaspoon – Dried Mexican Oregano

· 3 Tablespoons – Cilantro (Chopped)

· Salt and Pepper – To Taste


Instructions


Sear the Meat

1. Dry the meat and sit out at room temperature for 1 hour.

2. Season the meat with salt and pepper.

3. Set your pot on a medium-high stove top and add 2 tablespoons of oil.

4. Once the oil starts to smoke add your meat and cook until nice and brown. Be sure to work in batches if your pot looks like it will be over crowded.

5. Set the meat to the side and lower the cooking temperature to medium.


Cook the Vegetables

1. Add the garlic and all of the vegetables (except the corn) to the pot.

2. Cook for about 10 minutes while stirring every once in a while to prevent burning.


Bringing it all Together

1. Add all of the remaining ingredients to the pot except the corn and Cilantro.

2. Bring to a slow simmer and cover the pot.

3. Cook for 45 min – 1 hour.

4. Check the meat for tenderness. Cook longer if needed.

5. Add the corn and season with salt and pepper to taste.

6. Serve with chopped cilantro on top.


Cook’s Notes

For a heartier stew…

After it has finished cooking, place 1 cup of the cooked vegetables and lentils in a blender with a 2 cups of the cooking liquid. Puree until smooth, add 1 tablespoon of good apple cider vinegar and add back to the pot.

© 2020 by Wildgame Gourmet