Recipe

Venison Lentil Soup Recipe

	Rivet / All my dishes 12 months ago This is my wife's recipe. It is as good and hearty as you want and a great way to prepare game. It's appropriate this time of year and a wonderful one dish meal. This is one of the first meals she made for me when we were dating and I have been hooked on it since.... More Prep:30m Cook:60m Servings:6	Rivet
	healthy fiber hearty

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Ingredients

2 LBS Venison, ground or chunked

1 Very Large Onion, Diced

4 Cloves Garlic crushed or chopped

1/2 TSP Salt

1/2 TSP Black Pepper

1 Cup Dry Lentils

1 Medium Apple, peeled and thinly sliced

Juice of 2 Limes (about 1/3 cup)

1 TBSP Worcestershire sauce

1 Can Crushed Tomatoes

3 Beef Boullion Cubes

Red Wine (preferably Merlot)

Olive Oil

Directions

Brown venison in a hot stockpot in olive oil over high heat

When done, remove and deglaze pan in about a cup of red wine

In same pot add a bit more olive oil, reheat and sautee onions, garlic, salt and pepper until caramelized.

Deglaze with more red wine and pour all onto venison which was set aside.

Heat a touch more olive oil in same stockpot and toast lentils quickly.

Add apples.

The bottom of pan will turn brown, and just before it burns, remove from heat and deglaze with lime juice.

Add mixture to venison.

In same pot, place crushed tomatoes, boullion cubes and Worcestershire sauce. Pour Venison mix onto it and stir gently.

Cover with enough water and bring to boil.

Reduce heat to simmer

Cover stockpot and simmer about 1 hour.

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Comments

ebowvideo 12 months ago said:
I love venison!!!! I'll be trying this in the next couple of days. Sound wonderful!

meals4abby 12 months ago said:
Perfect~I'm always looking for new venison recipes, as we always have a freezer full. Thanks for sharing.

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